2 cups frozen mixed vegetables (I like the one with peas, corn, carrots, and green beans)
1 medium red onion, diced
1 cup of celery, chopped
5 small/medium red potatoes, diced
2 cloves of garlic, minced
3 cups of veggie broth + ¾ cups veggie broth
¾ cup cooked canninelli beans (northern beans)
1 medium sweet potato, cooked and skinned
optional: 3 tbs flour
2 packages crescent roll dough
Instructions
Preheat oven to 375 degrees.
Place a large skillet on the stove and add frozen veggies, red onion, garlic, celery, potatoes, and 3 cups of veggie broth to a boil.
Once boiling, lower to a simmer and cover, cooking 15 minutes, stirring occasionally.
While that is cooking, combine sweet potato, white beans, and ¾ cup broth in a blender, mixing until smooth-mixture should be a thick paste. Taste, add salt if needed.
Scoop paste into a large mixing bowl. Once the veggies and potatoes on the stove are cooked through (15 minutes), add them to the large mixing bowl with the paste.
Stir until combined. If mixture is still thin, add 3 tbs flour to thicken it up.
Pour mixture into a large casserole dish. Roll out crescent dough and place dough pieces flat on top to seal the mixture in.
Bake in oven for about 20 minutes or until dough is golden brown on top.
Store leftovers in fridge up to a week.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/classic-veggie-pot-pie/