Veggie Pot Pie OAMC

Tessa Morales's Note:

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

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 1 (10 ¾ ounce) can condensed cream of potato soup
• 2 cups mixed vegetables
• ½ cup milk
• ½ teaspoon dried thyme
• ½ 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.

Reviews

[Krislady]

I made this for Freezer Tag 2008. First, this was a very tasty recipe - simple "comfort food" for sure! I did use Healthy Substitute for Cream of Chicken Soup along with a cut up cooked potato instead of a can of cream soup (I don't usually keep cream soups in the house), and it worked out just fine. I did have to "tweek" it a bit to freeze, based on other freezer pot pie directions I've seen. To freeze: First, instead of 1 large pie, I made 4 individual pies, using mini-loaf pans from the supermarket. Then, I added an extra 1/2 cup of broth (chicken in my case, but vegetable broth would work just fine), for a very liquid-y filling. Instead of a top and bottom crust, I left the bottom crust off and doubled the top crust - the double crust helped soak up the extra liquid of the filling and, since it was double, still had a chance to get nice and flaky on top, besides. For the double crust: lay out one crust, brush with beaten egg, and place the second crust over it. Trace the tins - you can just fit 4 tins on the prepared pie crust; then cut out and cover each individual pie, slash, then brush tops with egg. Double-wrap with plastic wrap, then place the individual pies in a zip-top freezer bag. To cook: Bake directly from frozen on a sheet pan - 40 minutes covered with foil at 375, then uncover and bake an additional half hour. Let rest 10 minutes before serving. Very good recipe; we will likely make again. Thank you.

[Lil' Miss Peppers]

Everyone in the family loved this dish. I had to use a roll out pie dough for the top because the other pie crust wasn't working, but it worked very well. I recommend either tossing in just the bottom crust or the entire pot pie without the top crust for about 10 minutes before adding the top or the bottom won't be cooked fully and it might taste doughy. My mother and I added a sprinkle of shredded cheese on top of our pieces. Good recipe... thank you.