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You are here: Home / Reflections / The Easiest Vegetable Pot Pie Recipe EVER

The Easiest Vegetable Pot Pie Recipe EVER

October 23, 2018 by Meghan 16 Comments

This is a sponsored post on behalf of Refreshingly Real and the Can Manufacturers Institute. They asked me to share a recipe using any kind of canned good my little heart desires. Since this is something I do anyway, it was an obvious and resounding hell to the yes from me. Thank you for supporting me and my blog. Blows kiss.

I am thrilled to give you the world’s easiest vegetable pot pie recipe EVER.

This healthy vegetable pot pie is packed with canned veggies and topped with a puff pastry crust, which means it comes together quickly and without much effort. The end result is a bowl of a comfort and a warm hug on a cold day.Now, I’m not one to make broad claims. Alright fine, maybe I am, but in this case, it’s totally true. This recipe is the bees knees, the cat’s pajamas and the Mac Daddy, who’ll ♫”make you wanna jump, jump.”♫ Bonus points if you get that dated musical reference.

Alright back to the food or in this case the simplest, yet tastiest pot pie ever.

There is no dicing, no chopping and no whisking involved. You don’t need to knead dough, parboil vegetables or make gravy from scratch. What you do need though, is a can opener and a colander. And a pot to put it all in, maybe a fork to eat it with, and a spoon to mix it all together, but ya know, semantics. Potato, potahto.

This healthy vegetable pot pie is packed with canned veggies and topped with a puff pastry crust, which means it comes together quickly and without much effort. The end result is a bowl of a comfort and a warm hug on a cold day.In my typical non-competitive fashion (snort), I set out to one up myself on this recipe. Instead of just cracking open a can of diced tomatoes (been there, done that), I wanted to kick things up a notch and make canned goods the star of the show. I couldn’t simply toss in some beans here or corn there and a call it day. I wanted to eschew my traditional coconut milk and really test myself. 

So I decided to use all canned goods and nothing but canned goods. Oh and maybe some onion and garlic (alright fine, there’s a smidgen of chopping involved), plus a few simple seasonings and prepared puff pastry to wrap it all up, but the bulk of the pot pie can be found in a can.

Mission (mostly) accomplished.

This healthy vegetable pot pie is packed with canned veggies and topped with a puff pastry crust, which means it comes together quickly and without much effort. The end result is a bowl of a comfort and a warm hug on a cold day.The end result is not only easy, but also amazing. It’s a warm bowl of comfort after a long day, a kind hug, and a soft caress. It’s inviting and alluring, without being overpowering. It’s full of flavor and saucy enough to make you wanna swing your hips. Plus, it’s packed with vegetables so you can officially declare yourself a Nutritional Goddess; the Queen of Healthy Living.

Fine, fine, maybe I do have a thing for grand statements. With something this simple and scrumptious, you can hardly blame me.

This healthy vegetable pot pie is packed with canned veggies and topped with a puff pastry crust, which means it comes together quickly and without much effort. The end result is a bowl of a comfort and a warm hug on a cold day.

Easiest Vegetable Pot Pie EVER
2018-10-16 12:56:54
Serves 6
This healthy vegetable pot pie is packed with canned veggies and topped with a puff pastry crust, which means it comes together quickly and without much effort. The end result is a bowl of a comfort and a warm hug on a cold day.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 small Onion, diced (approximately 1/2 cup)
  2. 3 cloves Garlic, diced
  3. 4 Tbsp. Extra Virgin Olive Oil
  4. 1 15 ounce can of Peas, drained and rinsed
  5. 1 15 ounce can of Corn, drained and rinsed
  6. 1 15 ounce can of Diced Potatoes, drained and rinsed
  7. 1 15 ounce can of Sliced Carrots, drained and rinsed
  8. 1 10 ounce can Cream of Celery Soup
  9. 1/2 tsp. Salt
  10. 1/4 tsp. Pepper
  11. 1/2 tsp. Garlic Powder
  12. 1/2 tsp. Onion Powder
  13. 1/8 tsp. Nutmeg
  14. 1/4 Almond Milk or Milk of Choice*
  15. 1 sheet of Puff Pastry, large enough to cover the pot pie, defrosted
Instructions
  1. Preheat oven to 350 degrees.
  2. Remove puff pastry from freezer to defrost.**
  3. Heat olive oil in a large skillet over medium heat. Once the oil is hot, add diced onions and garlic and cook for 5 minutes, until onions are translucent.
  4. While the onions and garlic are cooking, open up the canned corn, beans, potatoes and carrots. Pour the contents into a colander and rinse and drain. Add the canned vegetables to your onions and garlic. Add in the cream of celery soup and all seasonings from the salt to the nutmeg. Stir to combine. If mixture is too thick, add almond milk until it reaches desired consistency. I added a 1/4 cup of almond milk to thin it a little. It should have some degree of thickness to it though.
  5. Grease a 2.5 quart casserole dish with butter or oil of choice and pour combined veggies into it. Top with now defrosted puff pastry.**
  6. Bake for 45 minutes at 350 until top turns golden brown.
Notes
  1. *If mixture is too thick, add almond milk until it reaches desired consistency. I added a 1/4 cup of almond milk to thin it a little. It should have some degree of thickness to it though.
  2. **The puff pastry is easier to work with if your fingers are slightly damp with water.
By Meghan@CleanEatsFastFeets
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
This #healthy #vegetable #potpie, packed with #canned veggies is the easiest and tastiest pot pie yet. #refreshinglyreal

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What’s your favorite recipe using all or mostly canned goods? Canned goods make life so much easier. It’s like having a sous chef in the kitchen.

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Filed Under: Good Eats, Main Dishes & Sides, Reflections, Vegetarian Tagged With: Clean Eating, food photography, funny, recipe, Recipe Alert, vegetables, vegetarian

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Comments

  1. Laurie says

    October 24, 2018 at 7:09 PM

    Looks yummy! I love vegetable pies. These do look easy to make.
    Laurie recently posted…Kindness – One-Liner WednesdayMy Profile

    Reply
    • Meghan says

      October 26, 2018 at 2:11 PM

      So very easy with the inclusion on canned veggies. It takes 90% of the work away and that’s a definite win.
      Meghan recently posted…Week in Review: Granola, Besties and Lovers (#151)My Profile

      Reply
  2. Jen @ Chase the Red Grape says

    October 24, 2018 at 11:24 PM

    This looks delicious Meg! Perfect comfort food that makes you feel all fuzzy and warm inside and out!
    Right now I’m loving using tinned black beans in my taco bowls. They just seem to pair so well with all the spicy smoky flavours so well!

    Reply
    • Meghan says

      October 26, 2018 at 2:29 PM

      I adore tinned beans and so does the tiny human. We use them all the time.
      Meghan recently posted…Week in Review: Granola, Besties and Lovers (#151)My Profile

      Reply
  3. Grandma Lala says

    October 25, 2018 at 11:08 AM

    And I have everything but the creamed soup and puffed pastry, Yay!

    Honestly, I’m making this because it looks darned delicious, but the ease of it looks like a good time shaver in the kitchen. I may have to dust off that can of potatoes though, not sure why I even got them more than a year ago!

    Meghan the many recipes you’ve cooked up that I have tried have all been so good! I look forward to every new one.

    Reply
    • Meghan says

      October 26, 2018 at 2:31 PM

      You should be able to use any creamed soup so if you have another one, I say go for it. The puff pastry is non-negotiable though. 🙂

      It makes me so very happy to know you’re making, enjoying and appreciating my recipes. Thank you for telling me. Blows kiss.
      Meghan recently posted…Week in Review: Granola, Besties and Lovers (#151)My Profile

      Reply
  4. Laura @ Sprint 2 the Table says

    October 26, 2018 at 2:12 PM

    Favorite use of canned goods is beans for chili. I never really think to use canned veggies otherwise… except tomatoes. Clearly, this needs to change.

    Reply
    • Meghan says

      October 26, 2018 at 4:45 PM

      It definitely needs to change. While I’ve always used a variety of canned goods, this trip opened my eyes to just how many more ways I can and should be using them. Hello sous chef.
      Meghan recently posted…Week in Review: Granola, Besties and Lovers (#151)My Profile

      Reply
  5. Cora says

    October 27, 2018 at 9:31 AM

    Yummmm!! I feel so comforted just thinking about this.
    Cora recently posted…Week In Review: Granola, Baking and Cleaning out My ClosetMy Profile

    Reply
    • Meghan says

      October 28, 2018 at 1:50 PM

      Yes and it’s perfect for these gray days right now. I’m already planning on making it again tomorrow.
      Meghan recently posted…Week in Review: Granola, Besties and Lovers (#151)My Profile

      Reply
  6. Kyra Rodriguez says

    October 30, 2018 at 2:25 AM

    This one looks so good! I think this is perfect for my diet, will try making it this weekend. Thanks for sharing~

    Reply
    • Meghan says

      October 30, 2018 at 12:06 PM

      Enjoy. I can’t wait to hear what you think. I made it again myself last night.
      Meghan recently posted…Week in Review: The Food Filled Edition (#152)My Profile

      Reply
  7. Rachel T says

    December 4, 2018 at 8:39 PM

    Very delicious, very easy, very comforty (it’s a word now). Even yummier on Day 2! I think next time I’ll add mushrooms 🙂

    Reply
    • Meghan says

      December 7, 2018 at 9:25 AM

      Comforty should totally be a word.

      Reply
  8. Jennifer Berkey says

    January 1, 2019 at 3:58 AM

    I am loving this pot pie recipe. I made it this New Year’s Eve Party celebration. My family loves it and they won’t stop eating. Thanks for this. Merry Christmas and Happy New Year! Xoxo.

    Reply
  9. Jeff Shft says

    January 6, 2019 at 5:34 PM

    We shared this vegetable pot pie this holiday season. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!

    Reply

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I’m Meghan, CEO of City Hippie granola, a food blogger, and fit(ish) momma of a toddler keeping it real in Cleveland. Coffee is my higher power, followed by veggies and cheese or cheese and veggies or veggies with cheese.

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