Makes (4) individual pies.

1 russet potato
1 carrot
1/2 cup cauliflower
1/2 cup peas
1/2 cup green beans
1/2 onion
1/2 red pepper
1 can cream of celery/broccoli soup (a healthy brand)
1/2 can water
1 package refrigerated crescent rolls (or make your own healthy version)

Preheat oven to 375F.
 
Filling: Chop, cube or slice all veggies into bite sized
pieces. Steam until tender. Wisk together soup and
water. Add cooked veggies to soup mixture.

Crust: Open crescent rolls and separate. Place two pieces
of dough side by side to form a rectangle, roll seam
together.

In center of each rectangle, add a large spoonful of
filling. Fold each long end to meet and slightly overlap
in the middle. Fold the short edges under slightly to
seal in filling.

Bake at 375 F for 25 minutes or until golden.

Increase or add veggies that you enjoy and decrease or
leave out those you don't. This is a great dish to
personalize for each family member, just carve an initial
in the top of each pie for identification.