Souper Easy Veggie Pot Pie

Category / Main Dish
Souper Easy Veggie Pot Pie

With broccoli, peas and Amy’s Organic Cream of Mushroom Soup, this meal is brimming with vegetables. It's so tasty that even picky eaters will enjoy this dish!


Written by

Lily the Wandering Gypsy

Serves 4 Intermediate


  • Sauté olive oil, onions, garlic and 1-2 tbsp seasoning for 2-3 minutes. Once onions are soft, add potatoes and cook at medium heat for about 3 minutes with the pan lid on. Carefully stir the potatoes once during cooking and replace the lid.

  • Add the broccoli, corn and frozen peas, and simmer another 3 minutes. Add another 2 tsp seasoning at this point and stir to coat all veggies.

  • Turn off heat and transfer all veggies from skillet to another heat-safe bowl and set aside. Do not clean or wipe out the skillet.

  • In the same skillet, melt 1 tbsp butter. Once it’s melted, stir in flour until combined. This helps to thicken the sauce. It will look “chunky,” but that’s okay!

  •  Add 1 can of Amy’s Organic Cream of Mushroom soup and stir to combine. Turn heat back to medium and transfer the bowl of veggies back into the skillet. Stir to combine and heat for 2-3 minutes, continuing to stir so everything thickens up.

  • Preheat oven to 400F° then prepare your baking dish by spraying it with non-stick cooking spray. Then transfer the cooked ingredients into the dish. 

  • Time to do the crust! Either place one sheet of puff pastry across the top of the baking dish and trim the sides and cut vents at the top or use the lattice technique below.

  • To lattice: cut ½” or 1” strips from your puff pastry sheet and weave them across the top of the pie. Start by placing three strips vertically then weave in the three horizontal strips. From there, place the remaining strips of puff pastry into the top of the pie. Cut off any excess dough hanging over the sides of the baking dish and gently press the strips down onto the baking dish keep them secure while baking.

  • Bake small pies for 17-22 minutes or one pie for 25-35 minutes. The puff pastry needs to be crunchy on top to ensure that the dough touching the filling is not under-cooked.