Tish's DA BOX Veggie Pot Pie
Ingredients:
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2 small ears fresh sweet corn
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1/2 zucchini, diced small
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2 medium purple sweet potatoes, diced small
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1 large russet potato, diced small
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1 cup frozen peas
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1 tbsp McCormick Salt Free Vegetable Seasoning (or salt and pepper to taste)
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1 can condensed cream of mushroom soup
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1 refrigerated Pillsbury pie crust, brought to room temperature
Directions:
- Preheat oven to 425 degrees
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Wash and dice the sweet and russet potatoes.
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After dicing rinse in cold water to remove extra starch.
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Use a knife to remove the corn from the cob.
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Wash and dice the zucchini.
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Add all to a medium sized bowl with the peas.
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Stir in the can of cream of mushroom soup until all veggies are coated. Then stir in the McCormick Salt Free Vegetable Seasoning.
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Place into a 9" pie pan and smooth out.
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Unroll the pie crust and put on top of the veggies/pie pan, rolling the sides inward to form a raised edge. Cut 3 slits into the top of the crust.
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Bake for 30-40 minutes or until the crust is golden brown.