"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." — KDCG
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1 (10.75 ounce) can
condensed cream of potato soup
1 (15 ounce) can
mixed vegetables, drained
ground black pepper
2 (9 inch)
frozen prepared pie crusts, thawed
egg, lightly beaten
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!
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.
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-eating boyfriend. This one goes in my everyday recipe box.
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.
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 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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Vegetable Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 190
All you need are a few minutes to prepare this simple veggie pot pie.
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