Vegetable Pot Pie

I must admit I’m a leeeetle embarrassed so many of you asked for my vegetable pot pie recipe. For many reasons, really, but mostly because it’s easy. And not at all good for you. And I found it on this site.

So if you came here for something revolutionary, you’ve come to the wrong place.

But if you’re anything like me and sometimes have just a few minutes to whip up dinner and really hate the idea of your second or third pizza night of the week, then this recipe is for you. If you have high blood pressure and cholesterol levels, this recipe is not for you.

I doubled the recipe for the 5 kids and me. We had nothing left. Truth be told I could’ve tripled it and I have no doubts that would’ve been gone too. Also, because I’m lazy, I skipped the egg bit. Who are we fooling with the egg brushed on top? Seriously.


  • 1 (10.75 ounce) can condensed cream of potato soup
  • 1 (15 ounce) can mixed vegetables, drained
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 2 (9 inch) frozen prepared pie crusts, thawed
  • 1 egg, lightly beaten


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
  3. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
  4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

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