Sunday, December 5, 2010

The Easiest Veggie Pot Pie

An easy way to put together a veggie pot pie comes from the freezer. Here's what you need:

* A pie pan if you are making a one-crust pie. If two-crust, use the pan that comes with the frozen crust.
* Frozen vegetable mix - choose what you like that would work in a pot pie. About 32 oz. should work.
* Optional - canned, frozen, or fresh mushrooms
* About 1 c. mushroom or other veggie gravy. Can be from a carton, mix, or your own invention.
* Frozen pie crust(s) - one or two, your choice

Preheat oven to 350 degrees F. If you are going for a two-crust pie, place the vegetables (and mushrooms if using) into the bottom crust. Mix gently if necessary. If you want a one-crust pie, dump the veggies and mushrooms into an empty pie pan.

Pour the gravy over the veggies:

 Up-end a pie crust over the pie:

Cut some slices into the crust to vent steam.

Bake for about one hour, until crust is brown and gravy is bubbling:

Scoop with a large spoon for best results:

Variation: Cook the vegetables and gravy together in a saucepan until warm prior to adding to the pie pan.  In this case raise the oven heat to 425 and cook for about 30 minutes, or until crust is browned and filling is hot. I haven't tested this option myself so I don't know exactly how long it should cook!