Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Super Easy Veggie "pot Pie" Recipe
    Lost? Site Map

    Super Easy Veggie "pot Pie"

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    SKMDC's Note:

    I wanted to make a super easy pot pie, so I took bits and pieces of recipes I'd seen and adapted it to be easy, cheap (total cost for me to buy the ingredients outside from the spices that I already had was around $3.50) I don't do a full crust to cut down on prep work. It's nothing fancy, just warm and tasty. I use a large pie pan, not the disposal kind so I can fit more veggies in.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4-6



    Units: US | Metric


    1. 1
      PreHeat oven to 375.
    2. 2
      In a bowl combine condensed soup, sour cream, milk, frozen veggies and salt and pepper and stir well making sure all the veggies are coated.
    3. 3
      Pour mix into pie pan.
    4. 4
      Roll out crescent rolls or biscuits to thin them out slightly and expand them and lay on top of the mix to cover completely.
    5. 5
      Bake for 30-40 mins or until top is slightly golden brown.
    6. 6
      Let sit for 5-10 mins and serve warm.

    Ratings & Reviews:

    • on November 04, 2008


      I couldn't find a 10 ounce size bag of mixed veggies so I used 16 ounces and added a little more milk to make the soup go further. It was really good. I had to add more salt at the end but it was good and quick and easy! Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2008


      I baked this in a 8x8 pan, and it worked out well. We thought this recipe was pretty good. Easy and inexpensive.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Super Easy Veggie "pot Pie"

    Serving Size: 1 (131 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 193.1
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 1.3 g
    Cholesterol 18.7 mg
    Sodium 794.6 mg
    Total Carbohydrate 34.1 g
    Dietary Fiber 4.5 g
    Sugars 3.6 g
    Protein 7.0 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes