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.
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.
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.
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.
- 1 small Onion, diced (approximately 1/2 cup)
- 3 cloves Garlic, diced
- 4 Tbsp. Extra Virgin Olive Oil
- 1 15 ounce can of Peas, drained and rinsed
- 1 15 ounce can of Corn, drained and rinsed
- 1 15 ounce can of Diced Potatoes, drained and rinsed
- 1 15 ounce can of Sliced Carrots, drained and rinsed
- 1 10 ounce can Cream of Celery Soup
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/8 tsp. Nutmeg
- 1/4 Almond Milk or Milk of Choice*
- 1 sheet of Puff Pastry, large enough to cover the pot pie, defrosted
- Preheat oven to 350 degrees.
- Remove puff pastry from freezer to defrost.**
- 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.
- 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.
- 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.**
- Bake for 45 minutes at 350 until top turns golden brown.
- *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.
- **The puff pastry is easier to work with if your fingers are slightly damp with water.
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.