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Vegetable Pot Pie (Semi Homemade)

Sarah Baade
This pot pie comes together quickly and serves up pure comfort food.
Course Dinner
Cuisine American
Servings 6 Servings


  • 2 9" unbaked pie crusts
  • 2 16oz bags frozen mixed vegetables (blend of carrots, corn, peas & green beans)
  • 1 cup frozen diced potatoes
  • 2 10oz cans 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.


If you prefer a shiny crust, whisk together 1 egg with 1 tablespoon of water then brush the mixture over the top pie crust before baking.
Keyword Easy Pot Pie, Pot Pie, Semi Homemade Pot Pie, Vegetarian Pot Pie