Super Easy Veggie pot Pie |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I wanted to make a super easy pot pie, so I took bits and pieces of recipes I'd seen and adapted it to be easy, cheap (total cost for me to buy the ingredients outside from the spices that I already had was around $3.50) I don't do a full crust to cut down on prep work. It's nothing fancy, just warm and tasty. I use a large pie pan, not the disposal kind so I can fit more veggies in. Ingredients:
10 ounces frozen mixed vegetables |
1 (10 1/2 ounce) can condensed cream of potato soup (or any cream of condensed soup) |
2 tablespoons fat free sour cream or 2 tablespoons plain fat-free yogurt |
2 tablespoons nonfat milk |
salt |
pepper |
1 teaspoon garlic powder |
4 ounces refrigerated crescent dinner rolls or 4 ounces biscuits |
Directions:
1. PreHeat oven to 375.
2. In a bowl combine condensed soup, sour cream, milk, frozen veggies and salt and pepper and stir well making sure all the veggies are coated.
3. Pour mix into pie pan.
4. Roll out crescent rolls or biscuits to thin them out slightly and expand them and lay on top of the mix to cover completely.
5. Bake for 30-40 mins or until top is slightly golden brown.
6. Let sit for 5-10 mins and serve warm.
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