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Garden Fresh Pot Pie is similar to my Harvest Vegetable Pot Pie recipe, but different in that it contains fresh vegetables rather than canned. I will admit that this version is more time-consuming, but it is SO worth it! On a side note, you may have noticed that my most recent posts have been short and to the point, and that lately I have not been able to post at all. This is because my family is in the process of moving out of state. As we all know, moving a large family and all of our stuff out of state is very time-consuming, leaving little to no time for hobbies and extravagant cooking. Anyway, enough about me, back to the recipe. Fresh vegetables are an essential component in this dish, not only are they better for you, but they have a distinct flavor that canning takes away. While I am not in any way opposed to using canned vegetables, I do prefer to use fresh if they are available. So if you have a little extra time and access to fresh veggies, go wild and make this veggie-packed dish that is sure to be a comforting, satisfying meal for your friends and family.

The Ingredients: 1 lb. baby carrots, 1 large yellow squash, 1 large zucchini, 1/2 yellow onion, 14 oz. can green beans, 1 family size can condensed chicken soup, 1 can refrigerated jumbo crescent roll dough, 1/2 tsp. black pepper, 1/2 tsp. salt, 2-3 tbsp. melted butter.

Dice carrots, yellow squash, zucchini, and onion. Bring the vegetables to a boil in a large pot of water for fifteen minutes. Meanwhile, halve the beans. Preheat the oven to 400 degrees. Drain the cooked vegetables and add them, the beans, the chicken soup, and the spices to a large casserole pan. Stir well. Top with the crescent rolls, brush with the melted butter and bake at 400 degrees for 30 minutes.

The good thing about pot pie is that it is attractive, and it feeds a crowd.;)

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