Individual Vegetable Pot Pies

Some things are just better when they are in a mini-version, a nice small version that you don't have to share.  Like cupcakes:)  I love pot pies, I love their completeness in one dish.  And I love how great these mini ones are for taking in my lunch.  I usually make chicken or turkey pot pie, but I don't really eat a whole lot of meat, so this time I just made veggie ones.  The huge inconvenience (for me) of making a pot pie has always been making the crust.  I hate making pie crust, it just doesn't turn out well for me.  Maybe it can feel my anger towards it, so in retaliation it becomes extra tough.  Or maybe I just mix it too much.  Either way, it' a pain to make.  But it will thwart my pot pie making no more!  I have discovered the use of Pillsbury Crescent roll dough as a crust!  It gets so nice and flaky on top, it's perfect.
And although this recipe is for individual vegetable pies, it can be made with poultry, and/or full sized as well.  If you want to add some cooked shredded chicken to it just use less vegetables.  Everything else will be the same.  And if you want a full sized pie I would use a deep dish pie pan, or something of similar size, and just bake it a little longer.  So here is my vegetable pot pie recipe with my pie crust alternative:

Vegetable Pot Pie:

3 tablespoons of butter

2 1/2 cups of peeled, cubed potatoes.  (About 2 medium spuds)

1 large onion, diced

1 tsp dried thyme

1/2 tsp each salt and pepper

1/4 cup flour

2 cups vegetable broth

4 cups fresh vegetables, chopped (I used carrots, broccoli, and cauliflower.  Green beans, peas, and many other veggies would also go great in this!)

1/4 cup milk

1 container of Pillsbury crescent rolls

1/3 cup shredded cheddar

Melt the butter in a large saucepan.  Add the onions, potatoes, and seasoning and cook over med-high heat for about 10 minutes.  Sprinkle the flour over the potatoes, and then add broth, stirring well.  Add the vegetables and bring to a boil.  Cover and simmer for about 10 minutes, or until vegetables are close to being cooked.  Remove from heat and stir in milk.  Fill 4 two-cup ovenproof dishes with the mixture.  Seperate the Pillsbury rolls and use one for each of the pot pies.  (You can cut them to make them fit better.  Making different shapes, like hearts or stars would look great!)  Put the 4 dishes onto a baking sheet and cook at 375 for 15 minutes.  Remove from oven, sprinkle with cheese, and continue baking for 5 minutes.  Enjoy!