A veggie pot pie is a twist on a classic pot pie the ultimate comfort food. The flaky pie crust filled with tender vegetables (and meat if desired) all mixed with a creamy sauce and cheese, come on it just tastes like home. My mother use to serve us pot pies from the frozen section as a kid, but I longed for an adult version where we can control the nutritional content.
Hence, Sal’s pot pie recipe was born! We usually crave this recipe as the weather begin to turns cooler. This simple veggie pot pie is easy to assemble in the morning and will cook up slowly all afternoon as you tend to other home projects until dinner time. The savory smell will fill the air in your home, making it the perfect recipe to cook during an open house or Sunday suppers with family.
Veggie Pot Pie Ingredients
The filling of a pot pie varies from many different ingredients, some of which are beef, chicken, turkey, gravy, and seafood. Many vegetables like potatoes, carrots, green beans, and peas are also popular choices. Here’s what we use:
- Pillsbury Refrigerated Pie Crust (2 in Package)
- 2x Cans Campbell Soup: Low-Fat Cream of Celery or Potato
- 1 Package Corn (Raw or Frozen)
- 1 Package Peas (Raw or Frozen)
- 2 Stalks Celery
- 2 Large Carrots
- 2 Large Potatoes
- 1 Package Low-Fat Cheddar Cheese (Cracker Barrel)
- Salt & Pepper
- Light Olive Oil
For Meat Lovers:
- 1 Package Chicken Breast Optional
- 2x Cans Campbell Soup: Low-Fat Cream of Chicken
We recently shared the recipe and the directions of how easy it is to cook this recipe LIVE on Facebook for National Great American Pot Pie Day observed on September 23rd.
Step 1: Start by laying out your pre-made pie crust on your baking dish. Make sure to cover the entire bottom and sides of the dish with the dough. Then poke wholes in the bottom of the pie crust with a fork to avoid the dough from raising and make unwanted bubbles. Then place the crust into a pre-heated 400°F for about 15 minutes or until lightly golden brown.
Step 2: Add your peas and corn into a skillet and sauté in light extra virgin olive oil until cooked through.
Step 3: Peel and chop your potatoes and carrots into 1/2 inch thick pieces. Boil them both separately cook until tender.
Step 4: While all that is cooking, thinly slice two stalks of celery to add to the filling.
(Additional Step: Cook two chicken breasts while the vegetables are cooking. The chicken should be cooked completely and shredded with a fork to be added to the filling.)
Step 5: Combine all the vegetables (and chicken) together into a large bowl and add two cans of Campbell Soup’s cream of celery (or cream of chicken) and shred cheddar cheese to add to the mix. Make sure all ingredients are coated before placing onto the crust in the baking dish.
Step 6: Roll the second crust on top of the filling to cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Bake at 225°F for about 2 1/2 hours or until golden brown. [Note: you can speed up the cooking process or slow it down depending on how hot you make the oven, I recommend cooking it slowly to avoid burning the crust.]
Cool for 10 minutes, cut into slices and serve with a garden toss salad. This is a nutritious meal that will have the entire family praising your cooking skills. Try out the recipe and tell us what think, we’d love to hear from you!