Garden Vegetable Pot Pie

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Garden Vegetable Pot Pie

Garden Vegetable Pot Pie

Garden Vegetable Pot Pie


3 cups (750 mL) cauliflower florets

3 cups (750 mL) broccoli florets

2 cups (500 mL) baby carrots

1 can CAMPBELL’S® Condensed Cheddar Cheese Soup

1 cup (250 mL) light sour cream

3/4 cup (185 mL) shredded Cheddar cheese

1/2 tsp (3 mL) mustard powder

1/2 tsp (3 mL) poultry seasoning

1 tsp (5 mL) garlic powder

1 sheet (½ of a 454g pkg) frozen pre-rolled puff pastry, thawed

1 egg, lightly beaten

2 tsp (10 mL) water


Heat oven to 425°F (220°C).

Toss together cauliflower, broccoli, carrots, soup, sour cream, cheese, mustard powder, poultry seasoning and garlic powder in bowl. Scrape into 2.5 qt (2.35 L) deep baking or soufflé dish. Place on baking sheet to catch any drips.

Unroll pastry over top, folding any edges and corners over to fit. Mix egg with water; brush over pastry.

Bake for 30 minutes or until golden brown

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