Vegetable Pot Pie (Semi Homemade)
This pot pie comes together quickly and serves up pure comfort food.
- 2 9" unbaked pie crusts
- 16 oz frozen mixed vegetables (blend of carrots, corn, peas & green beans)
- 1 cup frozen diced potatoes
- 10.5 oz can cream of celery condensed soup
Preheat oven to 425°F.
Unroll one unbaked pie crust and place in a 9” pie dish.
In a medium bowl, stir together frozen vegetables, potatoes and condensed soup.
Spread mixture into pie crust and top with remaining unbaked pie crust.
Pinch edges of crusts together to create a seal.
Cut several slits into top pie crust.
Bake 45 minutes or until crust is golden brown.