The ediblend family will be sharing with you #MeatlessMonday recipes that are favorites with our kids! Vegetable Pot Pie is such an easy dinner and Piper’s family loves to make this the night before!
Vegetable Pot Pie – Ingredients
2 medium carrots, sliced
1 medium potato, peeled and cubed
1 small onion, chopped
2 stalks of celery, chopped
1/2 cup water
1/2 cup frozen peas
1 can condensed cream of mushroom soup
1 single pastry pie crust
In a saucepan, cook the carrots, potato, onion and celery in water for 10 minutes or until tender; drain. Stir in the peas and soup. Pour into a greased 1-1/2- qt. deep baking dish. Roll the pastry over the top of the filling. Cut slits in the pastry. Bake at 350 for 50 minutes or until the crust is golden brown. *If short on time, use a bag of frozen vegetables!