30 Minute Loaded Vegetable Pot Pie

Name: 30 Minute Loaded Vegetable Pot Pie
Yield: 8 servings
Ingredients: 2 premade pie crusts; 1 medium yellow onion; 1 garlic clove; 8 ounces mushrooms; 1 frozen bag of mixed vegetables; 1 frozen bag mixed broccoli; ⅛ teaspoon salt; ⅛ teaspoon black pepper; ¼ teaspoon thyme; ¼ teaspoon rosemary; ⅛ teaspoon tarragon; 10 ounce can cream of celery soup or cream of chicken; ¾ cup milk; 2 ounces cheddar cheese; 2 pats butter

User Reviews

5.0

42 reviews

Excellent

Servings
8 servings
Calories
367 kcal
Course
Dinner
Cuisine
Vegetarian

30 Minute Loaded Vegetable Pot Pie

Iris Warren

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Ingredients

Servings

2 premade pie crusts 2 should come in 1 pack
1 medium yellow onion chopped
1 garlic clove minced
8 ounces mushrooms chopped
1 frozen bag of mixed vegetables peas, green beans, corn
1 frozen bag mixed broccoli cauliflower, and carrots
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon thyme
¼ teaspoon rosemary
⅛ teaspoon tarragon
10 ounce can cream of celery soup or cream of chicken 10.75
¾ cup milk
2 ounces cheddar cheese grated
2 pats butter

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Notes

This pot pie reheats deliciously!
Can be frozen - make sure to completely cook after baking. Cover completely and freeze.
To cook, remove from freezer and allow to defrost for 30 minutes, place into oven, covered at 350 degrees for 30 minutes. Then remove foil, cook an additional 50-60 minutes or until heated through. Alternatively, you could defrost all day, then cook in oven at 350 for 40 minutes.
First published 11/2016. Updated 3/2021