Sure, you can buy a frozen pot pie. But you can bet it won't be anywhere near as tasty as this vegetarian pot pie recipe that you can make at home in less than an hour.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 simulated chicken veggie burgers
3 cups frozen mixed vegetables
1 can (10 oz / 284 mL) condensed cream of celery soup
1/4 cup water
2 9-inch deep dish pie crusts
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How do I make it ?
Just follow our 3 simple steps
Combine 3 cups frozen mixed vegetables, 1 can (10 oz / 284 mL) cream of celery soup, 1/4 cup water and 3 coarsely chopped simulated chicken veggie burgers in a bowl.
Fill a 9-inch deep dish frozen pie shell with vegetable mixture. Top with a second, inverted, deep dish pie shell and remove aluminium pie plate. Pinch pie edges to seal. Cut several slits in the top crust to permit steam to escape.
Bake at 400°F for 35 - 40 minutes or until golden brown. Let stand 10 minutes before serving.
Kraft Kitchen Tips!
Prepare as directed, omitting bottom crust.
For a crispier crust, brush top crust with a mixture of 1 egg and 1 Tbsp. water before baking.
Use cream of mushroom soup in place of cream of celery soup.
Calories From Fat
% Daily Value
Total fat 22 g
Saturated fat 6 g
Cholesterol 5 mg
Sodium 740 mg
Total carbohydrate 46 g
Dietary fibre 4 g
Sugars 0 g
Protein 11 g
Makes 6 servings.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.