Ingredients for Vegetable Pot Pie
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How to Make Vegetable Pot Pie
- Preheat oven to 375°F (190°C).
- Place one 9-inch pie crust in a 9-inch pie pan. Prick the bottom with a fork. Bake for 8-10 minutes, or until lightly golden.
- Remove from oven and set aside.
- While the crust bakes, peel and cube 2 pounds of potatoes. Boil in salted water until tender but not falling apart (about 15-20 minutes). Drain well.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 large chopped onion and 2 chopped celery stalks. Sauté for about 3 minutes until softened.
- Add 8 ounces of sliced mushrooms to the skillet. Continue to sauté until mushrooms are tender, about 5-7 minutes.
- In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the drained potatoes and the onion-mushroom mixture to the soup mixture. Stir to combine.
- Pour the filling into the pre-baked pie crust. Top with the second 9-inch pie crust. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie stand for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
8g
Fat
23g
Carbs
10g
