Vegetable Pot Pie

Recipe by Chef #1483869
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
  • 2
    pie crusts (from the store or your own recipe)
  • 1
    cup potato, cubed
  • 1
    tablespoon olive oil
  • 12
    cup celery, chopped
  • 12
    cup onion, chopped
  • 1 12
    cups mushrooms, sliced
  • 12
    cup baby carrots, sliced
  • 1
    (10 1/2 ounce) can cream of potato soup (or cream of mushroom)
  • 12
    cup milk
  • 2
    teaspoons dried thyme
  • 1
    teaspoon dried oregano
  • salt and pepper
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DIRECTIONS

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