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    Yummy Veggie Pot Pie


    Source of Recipe


    Made up by Me!


    Recipe Introduction


    This makes a great, hearty meal on a cold winter day. Watch out though - with its two pie crusts, it's not for dieters! :)


    List of Ingredients


    • 2 pre-made frozen pie crusts - thawed (I like the whole wheat crusts from Whole Foods)
    • 1 can condensed cream of chicken soup
    • shredded mozzarella cheese
    • chopped assorted veggies (carrots, squash, green beans, potatoes, et cetera)


    Instructions


    1. Pre-heat the oven to 350 F.
    2. Designate 1 of your pie crusts to be the bottom crust. Bake that crust at 350 for 10 minutes. This prevents the bottom crust from getting soggy later. Set aside.
    3. In the meantime, lightly steam your mixed veggies (about 2 minutes over the steam).
    4. Mix veggies and cream of chicken soup in a large bowl. Stir together until veggies are thoroughly coated with soup.
    5. Remove second pie crust from pie tin and roll out on counter.
    6. Scoop veggie mix into bottom crust (bottom crust should be full.
    7. Sprinkle cheese on top.
    8. Put top crust on top and cut off any excess. Pinch around the endges to close. Cut a few slits on top to allow steam to escape.
    9. Bake at 350 F until crust is golden brown and cheese is melted (about 35-45 minutes).
 

 

 

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