Easy Vegetable Pot Pie
A quick and easy vegetable pot pie made with canned mixed vegetables and cream of potato soup, perfect for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Method: Main Dish
- Cuisine: American
Ingredients
Scale
- 1 (15 ounce) can mixed vegetables, drained
- 1 (10.75 ounce) can cream of potato soup
- 1/2 teaspoon dried thyme
- 1/2 cup milk
- 1 (9 inch) frozen pie crust
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl, mix together the mixed vegetables, cream of potato soup, dried thyme, and milk until well combined.
- Pour the vegetable mixture into the frozen pie crust.
- Bake in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 5 minutes before serving.
Notes
This recipe is very versatile; you can substitute fresh or frozen vegetables if preferred. Using cream of potato soup gives a creamy texture without needing to make a separate sauce.
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://www.receipster.com/vegetable-pot-pie/