Easy Veggie Pot Pie

Ingredients

• 1 (10.75 ounce) can condensed cream of potato soup

• 1/2 (10.75 ounce) can condensed cream of mushroom soup

• 1 (15 ounce) can mixed vegetables, drained *

• 1 (7 ounce) can corn

• ½ cup milk **

• ½ teaspoon dried thyme

• ½ teaspoon ground black pepper

• 2 (9 inch) frozen prepared pie crusts, thawed

• 2 Morning Star Farms Buffalo Chicken Patties cut up
      (I used because it gives it that "chicken" chunk aspect of the potpie, plus these add a spicy kick to the flavor.)

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Steps

1.  Line your 9" pie dish with one of the pie crusts

2.  Microwave the buffalo patties for a minute, enough to cut into chunks

3.  In a bowl mix all of the ingredients

4.  Add mixture to the pie crust

5.  Add the top pie crust and fork edges around the rim and cut off excess

6.  Bake at 375F for 40 minutes

Notes

     You can heat up the other half of the cream of mushroom to pour over afterward.

*   Del Monte makes a mixed vegetable with celery

** I used heavy cream and will try a variation with plain almond milk

*** To convert to Vegan take the word easy out of the title.  There are some simple things you can do for example find soup/bisque condensed soups that are vegan (Amy's makes one but it is pricy).  Coconut milk tends to be creamier than Almond milk.  Don't use the Buffalo Chicken Patties from Morning Star Farms because while they are considered vegetarian they are not vegan.  I liked them because they add a spicy kick.  You can find chicken strips that are vegan:  Gardein, Beyond, etc.  However, these were just for people who like the "chicken" chunks.  You can simply make it with veggies of your choice.  Ok, this is the last one an kind of hard to escape because the definition of a potpie has the crust.  You can try to buy them, Amazon sells Wholly Wholesome, but I haven't tried them.  Or you could make your own.

• Here's the original source the above recipe includes my variations