30 Minute Loaded Vegetable Pot Pie
User Reviews
5
42 reviews
Excellent
-
Servings
8 servings
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Calories
367 kcal
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Course
Dinner
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Cuisine
Vegetarian
30 Minute Loaded Vegetable Pot Pie
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Ingredients
- 2 pie crust 2 should come in 1 pack, premade
- 1 yellow onion chopped, medium
- 1 garlic minced, clove
- 8 ounces mushrooms chopped
- 1 mixed vegetables peas, green beans, corn, frozen, bag
- 1 broccoli cauliflower, and carrots, frozen, bag
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- ⅛ teaspoon tarragon
- 10 cream of celery soup 10.75, or cream of chicken soup, ounce can
- ¾ cup milk
- 2 ounces cheddar cheese grated
- 2 butter pats
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
Genuine Reviews
User Reviews
Overall Rating
5
42 reviews
Excellent
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