Easy Vegetable Pot Pie

Name: Easy Vegetable Pot Pie
Total time: 50 min
Yield: 6 Servings
Ingredients: 1 (10.75 ounce) can condensed cream of potato soup; 1 (15 ounce) can mixed vegetables, drained; 🥛 ½ cup milk; ½ teaspoon dried thyme; 🧂 ½ teaspoon ground black pepper; 2 (9 inch) frozen prepared pie crusts, thawed; 🥚 1 egg, lightly beaten

Cost $8.5, save $10

Source: Recommended by CookPal

50 Min
6 Servings
$8.5

Easy Vegetable Pot Pie

Cost $8.5, save $10

Source: Recommended by CookPal

50 Min
6 Servings
$8.5

INGREDIENTS

Filling
- 1 (10.75 ounce) can condensed cream of potato soup
- 1 (15 ounce) can mixed vegetables, drained
- 🥛 ½ cup milk
- ½ teaspoon dried thyme
- 🧂 ½ teaspoon ground black pepper
Crust
- 2 (9 inch) frozen prepared pie crusts, thawed
- 🥚 1 egg, lightly beaten

STEPS

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, 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.

NUTRIENTS

Per 1 serving

🔥

380

Calories

6
Protein
41
Carbs
21
Fats

💡 Use fresh cooked vegetables instead of canned mixed vegetables for an even fresher taste.Ensure pie crust edges are fully crimped to prevent the filling from leaking during baking.Brush the egg evenly for a golden, glossy finish on the pie crust.