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    You are in: Home / Recipes / Vegetable Pot Pie Recipe
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    Vegetable Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Chef #1483869's Note:

    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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    Ingredients:

    Serves: 8

    Yield:

    Pie

    Units: US | Metric

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

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Place bottom crust in pan and bake for 8-10 minutes. Remove and set aside.
    3. 3
      Boil cubed potatoes until just short of done.
    4. 4
      Add olive oil to skillet and saute onions and celery for about 3 minutes.
    5. 5
      Add mushrooms to onion celery and continue to saute until soft.
    6. 6
      In a bowl, combine soup, milk, and spices.
    7. 7
      To the bowl, add drained potatoes and onion mixture.
    8. 8
      Pour filling into bottom pie crust and cover with top crust, making sure to crimp the edges.
    9. 9
      Bake for 45 minutes.
    10. 10
      Let sit 5-10 minutes before serving.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on October 30, 2010

      45

      (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.
      I'm excited to experiment with different vegetable and soup combinations, and make many more times.

      thanks for sharing!!

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

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    Nutritional Facts for Vegetable Pot Pie

    Serving Size: 1 (159 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 300.8
     
    Calories from Fat 162
    53%
    Total Fat 18.0 g
    27%
    Saturated Fat 4.7 g
    23%
    Cholesterol 4.0 mg
    1%
    Sodium 553.7 mg
    23%
    Total Carbohydrate 30.5 g
    10%
    Dietary Fiber 2.9 g
    11%
    Sugars 2.0 g
    8%
    Protein 4.8 g
    9%

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