The only thing better than cooking up a super easy vegetarian pot pie would be to find one in the frozen section of the grocery store. If you’re a vegetarian you’ll know there are never any vegetarian pot pies. There are chicken, turkey, and beef, but no vegetarian.
Come on you manufacturers of frozen pot pies. Just leave the meat out, add a few more veggies, and there you go. How hard can that be?
Harder than you think, apparently. That’s why I’ve had to come up with a super easy vegetable pie I can cook at home. Most of the ingredients are items you already have at home, and if not, you know what to add to your next grocery list. On a budget? The ingredients come in about $5 to $6. I’m a single, so this pie will last me a couple of days.
For me the main ingredient I might not have in the house are frozen pie shells. Coming in at around $3, they’re the most expensive ingredient.
Do you know what’s odd about me? I make a killer pie shell crust. Everyone raves about it and wants my recipe. I use it every time I bake a fruit pie. But when it comes to vegetable pies, I always go with the pre-made frozen shells.
However, if you don’t suffer from the same little quirk, and prefer to make your own pastry and form the pie shells, go right ahead. But then you won’t be able to call this a super easy vegetable pot pie!
I always try to have a box of frozen pie crusts in my freezer. As soon as I make this recipe, I add pie crusts to my grocery list.
Take the crusts out of the freezer and let them thaw. When you’re ready to start assembling the ingredients, turn the oven to 375 degrees, use a fork to prick the bottom and sides of one pie crust and put it inside the oven for a few minutes, or even as long as it takes the oven to warm up. With my oven it’s about 10 minutes.
The next part is to combine the ingredients in a bowl, and here you can do your own thing. Loosely follow my recipe and use ingredients you have in your cupboard or freezer. You could even use fresh vegetables, but now you’re washing and chopping and you can’t really call this recipe a super easy vegetable pot pie anymore!
I start with a can of cream of mushroom soup, but you can use cream of celery or cream of potato, whatever’s in your cupboard. I’m even thinking about using vegetable soup the next time I make this, but use tomato based soups at your own risk. I haven’t experimented with them yet.
If you have cans of vegetables in your cupboard, add it to the mixing bowl. I used a can of sliced potatoes.
I went to my freezer and got the bag of mixed vegetables (peas, corn, lima beans, green beans, and carrots), and added a couple of handfuls. I also got my bag of frozen broccoli and added about 7 or 8.
Are you seeing the picture? With me cooking isn’t an exact science. I use what I have or omit and don’t worry about it. I try to get 4 or 5 cups of vegetables, using a combo of canned and frozen.
Then I add some seasoning. Use what you like. The last time I made the super easy vegetable pot pie I used a Caribbean seasoning but I also like to use lemon pepper.
Then stir it all together.
This probably took no more than 5 minutes, so now you’re hanging around waiting for the oven to finish pre-heating. At some point remove the pie shell that’s inside the oven. And if you’re wondering why we put that pie shell in there for a few minutes, it’s to start it baking which might prevent it from getting soggy once the ingredients are added.
Scoop the ingredients into the partially baked pie shell. If I have cheese in the fridge, I’ll grate some over top. If there’s no cheese, I don’t worry about it. The last time I made the super easy vegetable pot pie I grated cheddar cheese over it.
Put the other pie shell on top and crimp the edges as best you can. Take a knife and make slits in the top shell to allow steam to escape.
Put it in the oven and bake for 40 minutes or until crust is golden brown. Let it sit for a few minutes before eating.
And there you have it, a super easy vegetable pot pie that tastes so yummy.