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Easy Vegetable Pot Pie Recipe

Recipe by: KDCG

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook40 m
  • Ready In45 m
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
  • 3Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
  • 4Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 6 servings
  • 380 cals
  • 1 (10.75 ounce) can condensed cream of potato soup
  • 1 (15 ounce) can mixed vegetables, drained
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 2 (9 inch) frozen prepared pie crusts, thawed
  • 1 egg, lightly beaten
Nutrition

Amount per serving ( 5 total)

  • Calories:
    380
    19%
  • Fat:
    21.1
    32%
  • Carbs:
    40.8
    13%
  • Protein:
    6.1
    12%
  • Cholesterol:
    35
    12%

Based on a 2,000 calorie diet

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