Post by Loupy on Sept 19, 2011 13:29:21 GMT -7
Easy Vegetable Pot Pie
By: KDCG @ www.allrecipes.com
"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."
Serves: 6
Prep Time: 5 Min
Cook Time: 40 Min
Ready In: 45 Min
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 or to taste
1/2 teaspoon ground black pepper or to taste
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten
Directions
Preheat oven to 375 degrees F (190 degrees C).
Put botton crust in pie shell. (see tips)
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.
TIP: To keep the bottom crust from getting soggy, you can bake the bottom crust first for about 6-7 minutes.
If adding different veggies that are not canned and/or more then the one can, use a little more of the soup or add more milk as your pie could be dry.
Nutritional Information
Calories: 380
Total Fat: 21.1g
Cholesterol: 39mg
Sodium: 873mg
Total Carbs: 40.8g
Dietary Fiber: 4.1g
Protein: 6.1g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
By: KDCG @ www.allrecipes.com
"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."
Serves: 6
Prep Time: 5 Min
Cook Time: 40 Min
Ready In: 45 Min
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 or to taste
1/2 teaspoon ground black pepper or to taste
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten
Directions
Preheat oven to 375 degrees F (190 degrees C).
Put botton crust in pie shell. (see tips)
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.
TIP: To keep the bottom crust from getting soggy, you can bake the bottom crust first for about 6-7 minutes.
If adding different veggies that are not canned and/or more then the one can, use a little more of the soup or add more milk as your pie could be dry.
Nutritional Information
Calories: 380
Total Fat: 21.1g
Cholesterol: 39mg
Sodium: 873mg
Total Carbs: 40.8g
Dietary Fiber: 4.1g
Protein: 6.1g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
