Vegetable Pot Pie


I am not even sure where I found this recipe, but it was in a book somewhere and I made it two days ago.

Both TBF and I agreed that it tasted amazing and I am going to be making it on Saturday for my niece and nephews’ birthdays. It’s super easy!


  • 1 package of pre-made refrigerated pie shells
  • 6 oz. whole kernel corn
  • 6 oz. broccoli florets
  • 13.5 oz. cream of celery soup
  • 1 lb of mixed vegetables


  • Heat the oven to 365 degrees
  • Spread one pie shell in pie dish
  • Mix remaining ingredients
  • Fill pie shell
  • Cover with remaining pie shell
  • Cook for 55 minutes

*I actually used the mixed vegetables without the lima beans (even though I love them, they may not be everyone’s favorite veggie). I also substituted the kernel corned with more mixed veggies. Since a small can of the cream of celery soup is only 10 oz (or about that), I was short on creamed soup. I think I added more mixed vegetables than what was actually in the ingredients, so I used another canned soup. However, I only had cream of asparagus, and that actually worked, because the final product was outstanding.

I inputted this recipe (what I actually made, which included an extra can of creamed soup) in to MyFitnessPal to get the calorie read out.

1 vegetable pot pie = 6 servings

Calories/serving = 162

Fat (g) = 6

Saturated (g) = 1.7

Polyunsaturated (g) = 1.8

Monounsaturated (g) = 1.7

Trans (g) = 0

Cholesterol (mg) = 14.1

Sodium (mg) = 694.9

Potassium (mg) = 62.5

Carbs (g) = 21.1

Fiber (g) = 3.5

Sugars (g) = 5.4

Protein (g) = 3.2

Vitamin A (%) = 19.2

Vitamin C (%) = 18.4

Calcium (%) = 3.1

Iron (%) = 1.8

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