I don’t know why I didn’t think of this sooner. Sometime last year I was trying to think of a quick and easy pot pie recipe. I didn’t want to have to chop and cook veggies and meat, etc. until half my evening was gone trying to make an “easy” recipe. Then it hit me – use soup!
I am using beef soup here, specifically Progresso Beef Pot Roast, but it could just as easily be done with most any other one.
- Refrigerated pie crust (both sheets)
- 1 can soup/stew (any flavor)
- 1 bag frozen mixed veggies (thawed or microwaved until thawed)
- Cornstarch (if needed)
Before you do anything else, take the pie crust out of the refrigerator – most of them have to sit out for about 20 minutes so that they are easier to manipulate.
My soup was a little thinner than I would like so I had to thicken it. I put it in a saucepan to warm up while I mixed 1 Tbsp. corn starch with 2 Tbsp. water then stirred it into the soup. Once it came to a boil it thickened up really quickly. Then I dumped in the veggies and mixed it all together. The Stew Veggies that I bought had really big chunks and whole potatoes – guess I should have paid more attention to the pic on the bag. I would get smaller veggies next time because I did have to break them apart a little – oops.
Put the bottom pie crust in your pan and spread it out evenly. Then add the soup mixture.
Put the top crust on and fold it down over the edges of the bottom crust and press to seal them. Put a few cuts in the top to let steam escape and this is what it should look like:
Bake at 425° for 30-40 minutes. After ~15 minutes put aluminum foil over the edges of the crust so they don’t burn and put it back in the oven until golden brown and cooked through
Here is the finished product:
**After I made this I found a Chunky Soup (Lean Beef with Country Vegetables) that looks pretty thick and probably wouldn’t require any cornstarch to thicken.