Easy Vegetable Pot Pie

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355 Reviews
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This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.

Submitted by Karen C. Greenlee
Updated on August 8, 2022
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Prep Time:
5 mins
Cook Time:
40 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 (10.75 ounce) can condensed cream of potato soup

  • 1 (15 ounce) can mixed vegetables, drained

  • ½ cup milk

  • ½ teaspoon dried thyme

  • ½ teaspoon ground black pepper

  • 2 (9 inch) frozen prepared pie crusts, thawed

  • 1 egg, lightly beaten

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.

  3. 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.

  4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

610 home cooks made it!

Nutrition Facts (per serving)

380 Calories
21g Fat
41g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 380
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 19%
Cholesterol 35mg 12%
Sodium 873mg 38%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 15%
Total Sugars 1g
Protein 6g 12%
Vitamin C 3mg 3%
Calcium 58mg 4%
Iron 1mg 7%
Potassium 205mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.