Easy Vegetable Pot Pie

244 Reviews

Prep: 5 min
Cook: 40 min
Ready In: 45 min

“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.” - by KDCG

Ingredients

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

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Metric US

Original recipe yields 6 servings

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
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.
Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Nutrition

Amount Per Serving (6 total)

Calories
380 cal
19%

Fat
21.1 g
32%

Carbs
40.8 g
13%

Based on a 2,000 calorie diet

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Reviews (244)

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134

Talkin T

Dec. 1, 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. Als..." See moreo 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! "

GINAH1

Jul. 23, 2003

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

Rhedde

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 b..." See moreoyfriend. This one goes in my everyday recipe box."

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