Veggie Pot Pie with Crescent Crust Recipe | Say Mmm

Ingredients

• 3 tablespoons butter or margarine
• 1 large russet potato (1 lb), peeled, cut into 1/2 inch pieces (about 2 1/2 cups)
• 1 large onion, chopped (about 1 cup)
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 can (14 oz) vegetable broth
• 1 bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained
• 1/4 cup milk
• 3 tablespoons grated Parmesan cheese
• 1 can (8 oz) Pillsbury refrigerated garlic butter crescent dinner rolls (8 rolls)