Real Recipes From Real Home Cooks ®

vegetable pot pie

Recipe by
Jean Fisher
OFallon, IL

I wanted a pot pie that would be Healthy and being able to put my own ingredients seemed the perfect solution.

yield 2 serving(s)
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For vegetable pot pie

  • 1/4 c
    peas and carrots, frozen
  • 1/4 c
    corn, frozen
  • 5 sm
    baby carrots
  • 1 bag
    mccormick onion gravy packet
  • 1 sheet
    pie crust

How To Make vegetable pot pie

  • 1
    Heat oven to 325º. Bake for about 10 minutes or until crust is lightly browned.
  • 2
    I used individual small tin pie pans
  • 3
    Let pie crust warm up to room temperature. I used Pillsbury, which comes with two in the package. I only used one.
  • 4
    Get corn and peas out of the freezer. Put in small bowl and set aside.
  • 5
    Steam the carrots. Then slice and cut each slice in half.
  • 6
    When pie crust has warmed to room temperature, roll out. Turn pie tins upside down on pie crust. Cut around with a knife. This makes four shells for your pot pies.
  • 7
    Follow directions on McCormick Package to make Gravy
  • 8
    Put pie shell, one in each pan. Put corn, peas and carrots in the gravy. Stir in. Spoon mixture in each shell and put lid on pot pie and seal with fork around the edges. Slit crust.
  • 9
    Put other pie crust circle on pot pie. Crimp with fork.