Easy Vegetable Pot Pie
Original recipe makes 6 servings
1 (10.75 ounce)
can condensed cream of potato soup
1 (15 ounce) can
mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried
thyme
1/2 teaspoon
ground black pepper
2 (9 inch) frozen
prepared pie crusts, thawed
1 egg, lightly
beaten
Directions
Preheat oven to
375 degrees F (190 degrees C).
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 40
minutes. Remove from oven, and cool for 10 minutes before serving.
*I did bake the bottom crust for about 5 min before filling it based on the reviews of the recipe.
**This recipe went over well with my vegetarian friends. You could easily add cooked chicken for a meat dish.
Original recipe is here:
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