This meatless pot pie is a terrific budget stretcher. If you’re like me, there are always a couple carrots and a small handful of frozen vegetables lying around waiting for a use. I make this pie with whatever I have on hand (this week it was carrots, frozen lima beans, tinned corn and dried onion). This is one of the few times I will recommend using tinned soup for cooking as it just works so well. Don’t add additional salt though-the soup more than takes care of that.
You will need:
2 pie crusts (top and bottom)
1 egg yolk and 1 tablespoon water for wash
3 tins condensed potato soup
1 tablespoon dried basil
½ teaspoon pepper
½ teaspoon thyme
mixed vegetables to total about 2 cups (use whatever you have on hand-frozen need not be cooked, otherwise boil until soft if using fresh)
1 tablespoon dried onion
1 teaspoon dried minced garlic
4 strips imitation bacon prepared according to directions and crumbled (don’t overcook the soy products).
Line a pie pan with the bottom crust. Preheat oven to 375 degrees F. Mix soup, spices and veggies together, Add fake bacon last. Place on top crust. Decorate and vent as desired. Brush with egg wash. Bake for about 45 minutes checking every 5 minutes after twenty (it will vary quite a bit depending on the style of crust you make).
Let stand five minutes before cutting and serving. I always serve mine with a spoonful of Dijon mustard.
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