Easy Vegetable Pot Pie

Easy Vegetable Pot Pie


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Just a few simple ingredients can make you a great pot pie! This vegetarian recipe is a hot, satisfying meal that is as easy to make as it is to clean up.

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Time needed

45 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 2 T. cornstarch
  • 1 ⅓ C. potato-leek soup
  • ½ tsp. dried crushed rosemary
  • ¼ tsp. ground cumin
  • 2 (10 oz.) pkg. frozen mixed vegetables, thawed and drained
  • 1 sheet puff pastry, thawed

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Preheat oven to 450˚F.
Whisk 2 T. cold water into cornstarch in medium saucepan.
Whisk in soup, rosemary, and cumin, and season with salt and pepper, if desired.
Bring to a boil, then reduce heat to medium, and simmer
3 to 4 minutes, stirring occasionally. Remove from heat, stir in vegetables, then spread mixture in 9-inch deep-dish pie pan.
Unfold puff pastry, and place over vegetable mixture.
Allow pastry to drape over pie pan.
Trim pastry edges with scissors or sharp knife so it fits tightly in pan.
Prick pastry all over with fork or knife.
Bake 15 to 18 minutes until puff pastry is puffed and golden.

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