Easy Vegetable Pot Pie Recipe

Ingredients
<br>- 1 (10.75 ounce) can condensed cream of potato soup
<br>- 1 (15 ounce) can mixed vegetables, drained
<br>- 1/2 cup milk
<br>- 1/2 teaspoon dried thyme
<br>- 1/2 teaspoon ground black pepper
<br>- 2 (9 inch) frozen prepared pie crusts, thawed
<br>- 1 egg, lightly beaten
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C).
<br>step 2: In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
<br>step 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.
<br>step 4: Bake for 40 minutes.  Remove from oven, and cool for 10 minutes before serving.
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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
- 1 egg, lightly beaten

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
step 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.
step 4: Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

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