VEGETABLE POT PIE

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Vegetable Pot Pie image

I made up this recipe after hearing some women in a coffee shop talking about chicken pot pie. I love savory pies but I'm vegetarian so I devised this meatless version which I think is just as good. The choice of vegetables can be changed quite a bit based on what you have on hand. I think adding some frozen peas would be good for example. Anyway, enjoy!

Provided by cosmos24

Categories     Savory Pies

Time 1h5m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 12

2 pie crusts (from the store or your own recipe)
1 cup potato, cubed
1 tablespoon olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1 1/2 cups mushrooms, sliced
1/2 cup baby carrots, sliced
1 (10 1/2 ounce) can cream of potato soup (or cream of mushroom)
1/2 cup milk
2 teaspoons dried thyme
1 teaspoon dried oregano
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Place bottom crust in pan and bake for 8-10 minutes. Remove and set aside.
  • Boil cubed potatoes until just short of done.
  • Add olive oil to skillet and saute onions and celery for about 3 minutes.
  • Add mushrooms to onion celery and continue to saute until soft.
  • In a bowl, combine soup, milk, and spices.
  • To the bowl, add drained potatoes and onion mixture.
  • Pour filling into bottom pie crust and cover with top crust, making sure to crimp the edges.
  • Bake for 45 minutes.
  • Let sit 5-10 minutes before serving.

Nutrition Facts : Calories 300.8, Fat 18, SaturatedFat 4.7, Cholesterol 4, Sodium 553.7, Carbohydrate 30.5, Fiber 2.9, Sugar 2, Protein 4.8

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