Veggie Pot Pie OAMC

1. 1

   Preheat oven to 375 degrees F.

2. 2

   In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.

3. 3

   Spoon filling into bottom pie crust.

4. 4

   Cover with top crust, and crimp edges to seal.

5. 5

   Slit top crust, and brush with beaten egg if desired.

6. 6

   Bake for 35-50 minutes.

7. 7

   Remove from oven, and cool for 10 minutes before serving.

8. 8

   To freeze: Mix filling ingredients as directed.

9. 9

   Remove both pie crust from pan.

10. 10

    Brush first crust with beaten egg, lay second crust on top.

11. 11

    Divide filling into 4 mini loaf pans.

12. 12

    Trace crust and cut out.

13. 13

    Place crust over pans and seal.

14. 14

    Use a knife to make several vents for steam.

15. 15

    Cover with plastic wrap and place into a zip-top bag.

16. 16

    To serve: From frozen, cover pies with foil and place on a baking sheet.

17. 17

    Bake 40 minutes at 375.

18. 18

    Remove foil and bake an additional 30 minutes.

19. 19

    Allow to rest 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.