Vegetable Pot Pie

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Preparation time: 30 min
Cooking time: 40 min

Serves: 6

Dietary guidance: v 

Tags: main ยท


2 Deep Dish Pie Shells
1 T. Vegetable Oil
1/3 C. Onion, Chopped
1 T. McKay's Chicken Seasoning
2 Cloves Garlic
1 Medium Potato, sliced
1 Large Carrot, sliced
1 Medium Zucchini, cubed
3/4 C. Mushrooms, sliced
1 T. Flour
3/4 C. Vegetable Stock
1 1/2 t. Salt
1 t. Pepper
3 Eggs
1/2 C. Milk
1 pkg. Kraft Italian cheese mix


Heat vegetable oil in a pan over medium heat. Add onion and Chicken Seasoning. When onions become translucent, add garlic and potatoes. After 5 minutes add carrots and continue cooking for 5 more minutes. Add zucchini and mushrooms. When zucchini begins to soften, add flour, salt and pepper and stir to incorporate. Add vegetable stock, stir and reduce heat.

Break eggs into a medium bowl and add milk. Mix together.

Sprinkle 1/4 of cheese mixture into the bottom of each pie crust. Scoop half of vegetable mixture into each pie crust, leaving liquid in pan. Top with the rest of the cheese.

Temper egg mixture with vegetable stock and pour half over each pie.

Bake in 350 degree oven for 20 minutes.

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