I’ve really been on a comfort foods kick lately, haven’t I? Oh, well, it’s all for a good cause. Harvest Veggie Pot Pie is a user-friendly recipe that is sure to make your kids mouths water in anticipation! Not to mention that it couldn’t be easier to assemble and bake! Especially when you’ve been out shopping and running errands all day and you get home and everyone is hungry so you scurry about the kitchen throwing canned vegetables and soups into a casserole pan and…wait, what?
The Ingredients: 1 15 oz. can Leseur peas, 1 15 oz. can of corn, 1 15. oz can mixed vegetables, 1 can Margaret Holmes Triple Succotash, 1 10 oz. can Campbell’s Cream of Chicken Soup, 1 Pillsbury pie crust (they usually come in a pack of two), 1/2 cup grated cheese, 2 tbsp. melted butter.
Preheat oven to 360 degrees. Meanwhile, drain the cans of vegetables and combine all canned items in a large casserole pan, using a rubber spatula, mix until combined. Lightly sprinkle cheese across the top. Slice pie crust into long strips, lay the strips across the top of the vegetables and cheese until evenly covered. Brush strips with melted butter. Place in the preheated oven and bake for 40 minutes or until the pie crust is golden brown.
Like this! It is hard to believe that something this simple could be THIS good.