Vegetable Pot Pie (Semi Homemade)
This pot pie comes together quickly and serves up pure comfort food.
Ingredients
- 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
Instructions
- 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.
Notes
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.