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Easy Vegetable Pot Pie

Pull what you need from the freezer or pantry from this one. Frozen pie crust, a can of cream of potato soup, and a mega can of mixed veggies. An egg, some milk and a dash of thyme, and you have the fixings for a wonderful pie that your family will think
6 Servings - 40 min -
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Servings:6  | Calories:245 | Total Fat:12g  | Chol:35mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 4g
20 %
Total Carb 29g
10 %
Fiber 3g
12 %
Sugars 5g
Cholesterol 35mg
12 %
Sodium 505mg
21 %
Protein 5g
10 %
61% Pie crusts
18% Condensed cream of potato soup
10% Can mixed vegetables
8% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

Directions : View recipe directions on
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