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.
Looks yummy! I love vegetable pies. These do look easy to make.
Laurie recently posted…Kindness – One-Liner Wednesday
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)
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!
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)
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.
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)
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.
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)
Yummmm!! I feel so comforted just thinking about this.
Cora recently posted…Week In Review: Granola, Baking and Cleaning out My Closet
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)
This one looks so good! I think this is perfect for my diet, will try making it this weekend. Thanks for sharing~
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)
Very delicious, very easy, very comforty (it’s a word now). Even yummier on Day 2! I think next time I’ll add mushrooms 🙂
Comforty should totally be a word.
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.
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!