Vegetarian Pot Pie

Cheap, easy, and quick. That's what I'm talking about!

This pot pie is great to make in a pinch, and is really filling. It is also easy to make non-vegetarian, if you'd like!

Ingredients:

1 x 10.5 oz can Cream of Whatever(I use cream of potato, but feel free to use cream of broccoli, chicken, or even mushroom!)

1 x 14.5 oz can Mixed Vegetables

1/2 cup heavy cream or milk or soy milk or whatever dairy substitute suits you. Play around, see how you like it best!

For my pot pie, I used six links of veggie sausage, cut into slices. Feel free to toss in whatever meat substitute you think would be interesting, or if you're not looking for a vegetarian recipe, toss in some pre-cooked cubed chicken!

1 cup shredded cheese, I used cheddar.

Salt and Pepper to taste

Italian seasoning mix to taste

You'll need two pie crusts. These can either be made from scratch, started from a box, or bought pre-made, whatever is easiest for you!

If you are vegetarian, beware! All of the pre-made crusts I have found contain lard in the ingredients. I end up using a box version.


First, preheat your oven to 400°F.

Make your crusts if you need to! Grease a pie plate and lay the first crust in.

Now, take a medium sized bowl. Put in the cream of whatever, your can of veggies, and your 1/2 cup dairy or substitute.

Then, if you need to, cook your meat substitute. I'm bad and just threw my veggie sausage in the microwave for a minute. If I were in a more fancy mood, I probably would have sauteed them with butter and garlic and a small pinch of red pepper flakes before adding them into the mix. Again, there is a lot of customization potential in this step! Have fun with it!

Add your meat/meat substitute in to the bowl and mix it all together until it's nice and goopy, then put into your pie crust!

Now top it all off with the cheese, spreading it evenly.

Finally, lay your second crust on top of everything and pinch the edges closed.

Slice a couple of slits in the top, or try to make a neat little pattern if you'd like.

Now put your pie in the oven and cook for 30 to 35 minutes, until the crust is golden brown.

And vola! Dinner! No slicing, no dicing, very little pre-prep, and can usually be made with what you have on hand if you're able to keep a decently stocked pantry. This is a go-to for my family for those "Oh ****, I have to start dinner in ten minutes and have no idea what to make" nights. Try it out and let me know how it works for you!