Easy Vegetable Pot Pie

Name: Easy Vegetable Pot Pie
Yield: 4 servings
Ingredients: 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

Vegetarian Dairy

Be the first to rate this recipe

Ingredients

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 ⓘ

Instructions

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.

Nutrition & Diet Analysis (per serving)

326 kcal 16% DV

Protein Fat Carbs

Macronutrients

Protein 8.3g 17% DV

Total Fat 7.1g 9% DV

Carbs 64.4g 23% DV

Fiber 10.7g 38% DV

Sugar 12.4g 25% DV

Electrolytes

Sodium 339.3mg 15% DV

Potassium 729.8mg 16% DV

Cholesterol 68mg 23% DV

Vitamins & Minerals

Vitamin A 285.5mcg 32% DV

Vitamin C 45mg 50% DV

Vitamin D 0.4mcg 2% DV

Calcium 380.3mg 29% DV

Iron 9.2mg 51% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

CORN CAPSICUM CURRY

Tomato Tarte Tatins

Garden Vegetables and Sirloin Soup

Pastry Puffs W/Sweet Cheese Filling

Pecan Mint or Vanilla Chocolate Brownies

Warm Crepes with Berry Sauce