Super Easy Veggie Pot Pie Recipe

Craving a warm, comforting pot pie without the fuss and expense? This Super Easy Veggie Pot Pie recipe is your answer! I've adapted this recipe to be incredibly simple, cheap (I made it for under $3.50!), and packed with flavor. We're skipping the full crust for less prep time, but still achieving that satisfying pot pie experience. This recipe uses a large pie pan (not disposable!) to maximize veggie goodness. Get ready for a warm, tasty treat in under an hour!

Prep Time 15 mins
Cook Time 35 mins
Calories 193.2 kcal
Protein 14g
Rating 3.5 (2 Reviews)
Super Easy Veggie Pot Pie 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Super Easy Veggie Pot Pie

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How to Make Super Easy Veggie Pot Pie

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine 10.75 oz (1 can) condensed cream of mushroom soup, 1/2 cup sour cream, 1/2 cup milk, 2 cups frozen mixed vegetables (peas, carrots, corn are great!), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to ensure all vegetables are coated.
  3. Pour the mixture into a large pie pan.
  4. Unroll one package (8 oz) of refrigerated crescent roll dough or biscuits. Gently roll them out to slightly thin and stretch them to cover the pie filling completely. Place the dough over the filling.
  5. Bake for 30-40 minutes, or until the top is golden brown and the filling is bubbly.
  6. Let the pot pie sit for 5-10 minutes before serving warm. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

14g

Fat

6g

Carbs

11g