• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Easy Vegetable Pot Pie

  • Recipe Submitted by on

Category: Healthy Recipes, Vegetables, Pies

 Ingredients List

  • 2 tubes (8 ounces/8 rolls) refrigerated crescent rolls
  • about 2 teaspoons of mixed dried seasonings, divided - I used thyme, garlic powder, parsley & oregano
  • 1 can (10.75 ounces) cream of potato soup
  • 1 can (10.5 ounces) cream of celery soup
  • 1/3 cup milk
  • 2 bags (12 ounces) frozen vegetable soup mix*, thawed
  • salt & pepper to season
  • 2 tablespoons butter, melted
  • additional dried thyme for seasoning


Heat oven to 375 degrees. Lightly grease a 9-inch pie dish.
Unroll one tube of crescent rolls. Separate the dough into 8 triangles. Place in the pie plate & press over the bottom and up the sides to form crust. Firmly press perforations to seal. Sprinkle 1 teaspoon of the dried seasoning mix over the crust. Bake the crust for 6 minutes and then remove from the oven.
While the crust is baking, in a large saucepan, mix both soups, milk, vegetables & the remaining teaspoon of seasonings. Season with salt & pepper. Heat over medium heat, stirring occasionally, until hot. Pour the vegetable mixture over the crust in the pie dish.
Unroll the second tube of dough. Separate the dough into 8 triangles. Starting at the short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center.
Brush the melted butter over dough. Sprinkle additional dried thyme over dough. Bake 15 - 20 minutes or until crusts are golden brown.

*The frozen vegetable soup mix was Kroger's brand & was a mix of carrots, potatoes, corn, green beans, lima beans, okra, peas, celery & onions

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?