I don’t know about you but I’m trying to eat more vegetables.
Especially after the 12 days of cookies I just shared. Â And ate.
I promise you that when I devised this genius plan my intentions were good. Â REALLY! Â Somehow along the way my carb loving, comfort food craving side took over.
What better way to get more vegetables than to bake them inside a little pouch of doughy goodness, it said. Â Oh, how easily I’m won over. Â I happily obliged and the vegetable pot pie pocket was born.
I love the way my mind works.
The idea of this grab n’ go meal originally came from my Breakfast Pockets. Â It’s the only dough recipe I haven’t destroyed in some way and I figured anything would be good with that dough. Â I was right. Â Even broccoli is good with that dough.
I almost hate to say what I’m about to say for the simple fact that this was intended to be more healthy but what the heck. Â The next time I make these I’m adding cheese.
Ingredients
- Pocket Dough
- 1 tblsp butter
- 1 tblsp canola oil
- 1 medium onion, diced
- 2-3 celery stalks, diced
- 2 large carrots, sliced
- 1 - 12 oz bag frozen broccoli
- 1 - 10 3/4 oz can cream of mushroom soup
- 1/2 cup sour cream
- 3 tbslp milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
Instructions
- In a large skillet melt the butter and heat the canola oil over medium heat.
- Add the onions, celery, and carrots. Saute for 4-5 minutes until slightly softened.
- Add the broccoli and continue to cook for another 6-7 minutes, stirring frequently, until all the vegetables are tender.
- In a medium bowl combine the soup, sour cream, and spices. Pour over the vegetables and stir to coat. Turn off the heat and, if desired, sprinkle with cheddar cheese and cover until it is melted.
- Place a 1/4 cup of the vegetable mixture onto each disk. Gather the sides and pinch shut. Place on a baking sheet pinched side down.
- Bake for 15-20 minutes until the outside is golden.
- To Freeze: Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.
What a fun idea! These look delicious.
Thanks, Rachel! The smell from the oven was almost too much to take! The house smelled so good!
Oh, yes, cheese please! This is a great way to get kids to eat some broccoli.
Cheese just makes everything better, right!? Plus, I think the slight tangy-ness from the cheddar would be a nice contrast.
THis is such a great, family friendly dinner idea!
Would love some of this for lunch today – looks so good.
Looks really good! I am going to pin this!
Made these tonight! Gotta get the dough part down, but other than that they were delicious!!!
I’m going to try these very soon!
Hope you like them Kristin. I have loved having them in my freezer!
Made these for dinner. Used “Hot Roll Mix” instead of making bread dough from scratch. They were delicious! We love your filling! My husband said, “This recipe is a keeper.”
I posted these on my blog and linked back to you. Thanks again!! http://www.alittlelessmeat.com/2012/04/veggie-pot-pie-pockets.html
That’s great! Thanks!