Recipe by Tessa Morales
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
Top Review by KrisLady
I made this for Freezer Tag 2008. First, this was a very tasty recipe - simple "comfort food" for sure! I did use Recipe #18157 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.
- 1 (10 3/4 ounce) can condensed cream of potato soup
- 2 cups mixed vegetables
- 1⁄2 cup milk
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon ground black pepper
- 2 frozen prepared pie crusts, thawed (9 inch)
- 1 egg, lightly beaten (optional)
Directions See How It's Made
- Preheat oven to 375 degrees F.
- In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
- Spoon filling into bottom pie crust.
- Cover with top crust, and crimp edges to seal.
- Slit top crust, and brush with beaten egg if desired.
- Bake for 35-50 minutes.
- Remove from oven, and cool for 10 minutes before serving.
- 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.
- 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.