Not long ago I posted a chicken pot pie recipe, which I’ve made many, many times. One day we didn’t have any chicken, but we did have all the other ingredients, plus a couple of extra veggies on hand, so vegetable pot pie was born. Now I’m not sure whether I like chicken or vegetable pot pie better. What a dilemma!
Vegetable Pot Pie
- 2 deep-dish 9-inch frozen pie crusts, thawed
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup frozen peas
- 1/2 cup broccoli florets
- 1 red or yellow potato, peeled and chopped into bite-size pieces
- 1/2 cup onion, diced
- 2 cloves of garlic, minced
- 1 Tbsp butter
- 1 tsp celery seed
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup vegetable (or chicken) broth
- salt and pepper, to taste
Preheat oven to 425 degrees F. Place carrots, peas, celery, potato, and broccoli in a pot with just enough water to cover. Boil the vegetables until slightly tender, about 10 minutes. Drain and set aside. Meanwhile, melt the butter in a large pan or sauce pot over medium heat and stir in the onions. Cook for a few minutes until they begin to turn translucent. Add the garlic and celery seed and let cook for another minute, being careful not to let the garlic brown. Add the cream of mushroom soup and broth, stirring to remove any lumps. Bring to a boil, reduce heat, and let simmer for about five minutes. Taste and add salt and pepper, if necessary. Place the set-aside vegetable mixture in the bottom pie crust. Pour the cream of mushroom soup mixture over the top. Cover with the top crust, cut away any excess dough, and seal the edges. Make several small slits in the top crust to allow steam to escape. Bake for 30 to 35 minutes or until crust is golden brown and filling is bubbling.
This recipe is very forgiving – you can pretty much throw in any veggies you have on hand. I’ve used corn when we had some frozen. Sautéed mushrooms would be yummy too. Experiment and enjoy!