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As a blogger, this is my busy season. I’m getting up extra early and working extra each evenings, and the dishes and laundry are piling up (even more than usual). Furthermore, our organization method around the house seems to have come undone, and we find ourselves surrounded by piles and piles of stuff. So during this season when I’m especially short on time, I find myself struggling more than usual with our weekday family meals. I’m hitting the panic button (that would be the drive-through) too often because I am overly amitious when I create our menus and don’t work in enough super easy stuff.
Fortunately, one fail-safe main dish has not fallen off my radar: Marie Callender’s Pot Pies. These are, without question, my oldest child’s favorite dish, and she asks for one weekly. I typically don’t make the same meal in frequent rotation, but these pot pies get a pass from me because they are so darn delicious, not to mention EASY to make.
Today I want to show you a really wholesome meal I put together using Marie Callender’s Pot Pies (turkey and chicken are our favorites) and fresh seasonal vegetables. This side dish is what I call a “non-recipe” recipe because precise measurements aren’t needed at all. This also makes it less stressful!
Here’s what I used to make fall roasted veggies and in every case, you can add more or less to your preference, as well as make some substitutions if you like.
- 1/2 butternut squash
- 1 large sweet potato
- 1 pound red potatoes
- 1 pound pearl onions
- 1 pound baby carrots
- 1 pound brussels sprouts
- 6 cloves of garlic
- 1/3 cup olive oil
- 4 sprigs fresh rosemary
The most labor intensive part of this entire meal is washing and chopping your vegetables. But here’s the good news: you can actually do this all in advance, and just put any vegetable that you think might oxidize in water. I got all my veggies prepped in the morning while my girls were eating breakfast and then I didn’t have much to mess with later on in the day when I was busy with work!
After you have prepped your veggies and cut them to your preferred size, set them all aside and get out your olive oil and your rosemary. Remove the rosemary from the stem and add it to the olive oil. I used 1/3 cup for this amount of vegetables, but you may prefer more or less. Honestly, just eyeball it and don’t stress over this part. Your rosemary is going to have some time to flavor the oil this way. If you don’t have time to let it sit, no worries; it will still taste great!
About an hour and 15 minutes before you’d like to sit down to eat, preheat your oven to 400 degrees. Line one pan with parchment paper. Pour the olive oil and rosemary over all of your veggies and mix them together in a bowl, and add them all to the pan. If they cannot fit on one pan without overlapping, get out a second pan and put some of the vegetables on there. You can cook the second pan while your family is enjoying dinner.
On another baking sheet, place your Marie Callender’s Pot Pies. We used 2 for our family of 4. The larger pie needed to be cooked for just over an hour, which is how long the vegetables needed to roast. Before you put the pot pie in the oven, though, take some aluminum foil and create a small ring around the edge of the crust. This will keep it from burning.
Now add your veggies and your l6 ounce pot pie into the oven and set your timer for 65 minutes. You’ll want to give the veggies a good stir about halfway through the roasting process. And if you have a second smaller pot pie, like we did, add it into the oven when the timer has 45 minutes left.
The end result is colorful, comforting and full of great flavors that taste homemade. And after getting through the veggie prep you pretty much only have to put stuff in the oven and get your family members to set the table. In my house, this “non-recipe” recipe has the very best success rate at getting lots of veggies in little tummies.
I found everything I needed to make this yummy meal at my local Walmart. They were well-stocked with great produce, and I found the pot pies easily in the frozen section (they even had a picture sign of a pot pie!).
Coupon AND Rebate Offer!
If you’d like to replicate this wholesome meal for your family during your busy season, be sure to grab some of the great Marie Callendar’s coupons you can find here. And iBotta is also currently offering a .50 rebate in addition to your coupon savings!