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Veggie Pot Pie OAMC

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“I adapted this from a recipe that called for canned veggies. Better fresh, I think. Use leftover veggies, if you like. Or, boil or steam veggies first, then add to pot pie. Works well for Once A Month Cooking”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed cream of potato soup
  • 2 cups mixed vegetables
  • 12 cup milk
  • 12 teaspoon dried thyme
  • 12 teaspoon ground black pepper
  • 2 frozen prepared pie crusts, thawed (9 inch)
  • 1 egg, lightly beaten (optional)

Directions

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
  3. Spoon filling into bottom pie crust.
  4. Cover with top crust, and crimp edges to seal.
  5. Slit top crust, and brush with beaten egg if desired.
  6. Bake for 35-50 minutes.
  7. Remove from oven, and cool for 10 minutes before serving.
  8. To freeze: Mix filling ingredients as directed. Remove both pie crust from pan. Brush first crust with beaten egg, lay second crust on top. Divide filling into 4 mini loaf pans. Trace crust and cut out. Place crust over pans and seal. Use a knife to make several vents for steam. Cover with plastic wrap and place into a zip-top bag.
  9. To serve: From frozen, cover pies with foil and place on a baking sheet. Bake 40 minutes at 375. Remove foil and bake an additional 30 minutes. Allow to rest 10 minutes before serving.

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