Vegetable Pot Pie Recipe
Cozy up with this irresistibly easy Vegetable Pot Pie! Overflowing with veggies and bursting with flavor, it's a family favorite that's sure to win hearts around the dinner table.
Servings: 8 servings
Calories: 302kcal
Ingredients
- 2 pre-prepared pie crusts I use Pillsbury
- 4 cups frozen mixed vegetables
- 2 cans cream of potato soup 10.5 oz cans
- 1/4 cup milk
- 1/4 tsp thyme
- 1/4 tsp ground black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large bowl, combine the vegetables, potato soup, milk, thyme, and ground black pepper together and set aside.
- Using one of the prepared pie crusts, line the bottom and sides of a pie plate.
- Add the filling on top of the pie crust inside the pie pan.
- Use the second prepared pie crust over the top of the pie, pinching the edges in a typical pot pie fashion.
- Using a sharp knife, slice a few holes around the center, then bake for 45 minutes to 1 hour until the crust is golden brown.
- Finally, serve and enjoy!
Video
Notes
To STORE your Vegetable Pot Pie, let it cool completely, then cover and refrigerate for up to 3-5 days. For longer storage, you can FREEZE it for up to 3 months, tightly wrapped.
REHEAT refrigerated slices in the microwave or oven until heated through. For frozen pies, thaw in the refrigerator overnight, then warm in a preheated 350°F (175°C) oven for 20-30 minutes, or until the crust is golden and the filling is bubbling.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 40g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 681mg | Potassium: 330mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4689IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2mg
