Veggie Pot Pie Pockets

The idea of this grab n’ go meal originally came from my Breakfast Pockets.  It’s the only dough recipe I haven’t destroyed in some way and I figured anything would be good with that dough.  I was right.  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.  The next time I make these I’m adding cheese.

Makes 16 pockets

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

1. In a large skillet melt the butter and heat the canola oil over medium heat.
2. Add the onions, celery, and carrots. Saute for 4-5 minutes until slightly softened.
3. Add the broccoli and continue to cook for another 6-7 minutes, stirring frequently, until all the vegetables are tender.
4. 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.
5. 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.
6. Bake for 15-20 minutes until the outside is golden.
7. 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.