Easy Vegetable Pot Pie

263 Reviews 20 Pics
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
KDCG
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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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (263)

Rate This Recipe
Talkin T
143

Talkin T

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!

GINAH1
66

GINAH1

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

Rhedde
53

Rhedde

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.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Curry Root Vegetable Pot Pie

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Campbell's Kitchen Easy Chicken Pot Pie