Vegetable Pot Pie

"I made up this recipe after hearing some women in a coffee shop talking about chicken pot pie. I love savory pies but I'm vegetarian so I devised this meatless version which I think is just as good. The choice of vegetables can be changed quite a bit based on what you have on hand. I think adding some frozen peas would be good for example. Anyway, enjoy!"
 
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Ready In:
1hr 5mins
Ingredients:
12
Yields:
1 Pie
Serves:
8
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ingredients

  • 2 pie crusts (from the store or your own recipe)
  • 1 cup potato, cubed
  • 1 tablespoon olive oil
  • 12 cup celery, chopped
  • 12 cup onion, chopped
  • 1 12 cups mushrooms, sliced
  • 12 cup baby carrots, sliced
  • 1 (10 1/2 ounce) can cream of potato soup (or cream of mushroom)
  • 12 cup milk
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • salt and pepper
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directions

  • Preheat oven to 375 degrees.
  • Place bottom crust in pan and bake for 8-10 minutes. Remove and set aside.
  • Boil cubed potatoes until just short of done.
  • Add olive oil to skillet and saute onions and celery for about 3 minutes.
  • Add mushrooms to onion celery and continue to saute until soft.
  • In a bowl, combine soup, milk, and spices.
  • To the bowl, add drained potatoes and onion mixture.
  • Pour filling into bottom pie crust and cover with top crust, making sure to crimp the edges.
  • Bake for 45 minutes.
  • Let sit 5-10 minutes before serving.

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Reviews

  1. (just about) What I was looking for. it collapsed as soon as I dished it out so it didn't have that nice pie look; which is probably mostly due to not making it as individual servings. easy recipe. Spices: sage and oregano. Vegetables: I added frozen corn and frozen peas to the liquid/spice mixture, and put the carrots and the mushrooms in the pan together. I used cream of broccoli soup. I also added an extra 1/4c. milk to balance my bountiful filling. <br/>I'm excited to experiment with different vegetable and soup combinations, and make many more times.<br/><br/>thanks for sharing!!
     
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