You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 2 Tbs. cornstarch
- 1 1/3 cups prepared vegan creamy potato-leek soup
- 1/2 tsp. dried crushed rosemary
- 1/4 tsp. ground cumin
- 2 10-oz. pkg. frozen mixed vegetables, thawed and drained
- 1 sheet vegan puff pastry, from 17.3-oz pkg., thawed
Preparation Method
- Position oven racks in middle and bottom positions, and preheat oven to 450˚F.
- Whisk 2 Tbs. cold water into cornstarch in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, if desired.
- Bring to a boil, then reduce heat to medium, and simmer
- 3 to 4 minutes, stirring occasionally. Remove from heat, stir in vegetables, then spread mixture in 9-inch deep-dish pie pan.
- Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over the pie pan.
- Trim pastry edges with scissors or sharp knife so that it fits tightly in pan.
- Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.
Enjoy it!!
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