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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I made up this recipe after hearing some women in a coffee shop talking about chicken pot pie. I love savory pies but I'm vegetarian so I devised this meatless version which I think is just as good. The choice of vegetables can be changed quite a bit based on what you have on hand. I think adding some frozen peas would be good for example. Anyway, enjoy! Ingredients:
2 pie crusts (from the store or your own recipe) |
1 cup potato, cubed |
1 tablespoon olive oil |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
1 1/2 cups mushrooms, sliced |
1/2 cup baby carrots, sliced |
1 (10 1/2 ounce) can cream of potato soup (or cream of mushroom) |
1/2 cup milk |
2 teaspoons dried thyme |
1 teaspoon dried oregano |
salt and pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Place bottom crust in pan and bake for 8-10 minutes. Remove and set aside.
3. Boil cubed potatoes until just short of done.
4. Add olive oil to skillet and saute onions and celery for about 3 minutes.
5. Add mushrooms to onion celery and continue to saute until soft.
6. In a bowl, combine soup, milk, and spices.
7. To the bowl, add drained potatoes and onion mixture.
8. Pour filling into bottom pie crust and cover with top crust, making sure to crimp the edges.
9. Bake for 45 minutes.
10. Let sit 5-10 minutes before serving.
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