Easy Vegetable Pot Pie Recipe - Allrecipes.com
Easy Vegetable Pot Pie Recipe
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Easy Vegetable Pot Pie
All you need are a few minutes to prepare this simple veggie pot pie. See more
  • READY IN 45 mins

Easy Vegetable Pot Pie

Recipe by  

"This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
  3. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
  4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 40 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2008

This is the best vegetable pot pie! I did what someone else said and baked the bottom crust a little first. I also added some Lawry's seasoned salt and a touch of cayenne pepper.. I like hot food. Also I didn't have potatoe soup and used mushroom just as good, plus added a little can of chopped mushrooms to the vegetable mis.I got such great reviews... I am actually making another right now! It is so easy and taste so good!

 
Most Helpful Critical Review
Jul 30, 2011

Baked bottom crust a little first, added minced garlic. I must have added way too much garlic... next time I will just use garlic powder.

 
Jul 23, 2003

Great weeknight meal-however, I would skip the egg next time.

 
Mar 25, 2005

Very tasty for how easy it was! And beautiful, too. I didn't use the egg on my crust and it still looked and tasted wonderful. Took nearly no time or effort, and was a big hit with my meat-eating boyfriend. This one goes in my everyday recipe box.

 
Feb 27, 2004

Very quick, tasty & was devoured by my kids (actually there wasn't enough!!). To cut back on the fat content of using two piecrusts, next time I plan to double the recipe and cook it as a stew on top of the stove with Bisquick dumplings instead.

 
Dec 13, 2007

Fantastic and EASY. I actually made 6 separate little pies in little tins by splitting up the recipe. They were a huge hit for vegetarians and meat-eaters alike.

 
Dec 14, 2007

I took the suggestion to cook the bottom a little first. Mine was not soggy at all. I only had cream of chicken. Added garlic. Super easy & quick for a busy night. Next time I will leave out the Thyme. I don't care for it. Hubbie loved it but asked where the chicken was. I told him it was a Vegetable Pot Pie . . . Thanks!

 
Feb 24, 2004

I used (thawed) frozen Italian veggies and I didn't have thyme, so I used fresh rosemary from my garden. This was my first pot pie and it turned out "very good" according to my fiancee. The bottom crust was still kind of doughy, and I kept it in the oven for about 1 hour, but maybe because of my substitutions. It was so easy and I will surly use it again!

 

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Nutrition

  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 873 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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