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Easy Vegetable Pot Pie

Easy Vegetable Pot Pie


"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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45 m servings 380 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 873 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 305
  1. 414 Ratings

Most helpful positive review

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 foo...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 foo...

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

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-ea...

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 ...

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.

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...

this was BEYOND easy and SO good!!! i don't like dry herbs so i went to buy fresh thyme, when i came across a prepackaged "chicken herb blend" which was fresh sage, rosemary, and thyme... HOLY...

Great and quick comfort food with only five minutes of preparation! As per what I usually try to do, I followed the recipe as is. It was just perfect. I had to increase my cooking time by 10 ...

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 bott...

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