Vegetable Pot Pie

The flaky crust and savory veggie stuffing make this Vegetable Pot Pie a fall staple on your dinner table.



1 2/3 cup Best Choice All-Purpose Flour

1/4 cup Best Choice Milk

1/4 cup Best Choice Vegetable Oil

Best Choice Egg Yolk

Best Choice Melted Butter



ΒΌ cup Best Choice Cream of Mushroom soup

1/4 cup Green Peas

1/4 cup Mushrooms

1/4 cup Carrots sliced

2 stalks celery chopped

1 Potato diced

2 tbsp Best Choice Flour

1/4 cup Best Choice Milk

2 tsp Best Choice Pepper

1 tsp Best Choice Onion Powder

1 tsp Best Choice Red Chili Powder

1 tsp Best Choice Garlic Herb

1 White Onion Chopped

2 tsp Best Choice Vegetable oil

1 tsp Fresh Thyme Rosemary mix

Best Choice Salt to taste



  1. Preheat oven at 400F.
  2. Knead a dough out of the crust ingredients (except yolk). Remember no water needed. Rest aside.
  3. Create a paste of milk & flour. Make sure no lumps exist.
  4. Take a pan and add oil. Saute all the veggies till they turn soft.
  5. Add the milk paste mixture along with Best Choice Cream of Mushroom soup and the rest of the seasonings and cook for 10 mins. Your creamy (no butter & heavy cream) white veggie gravy is ready.
  6. Pour the stuffing in your casserole.
  7. Roll out a big flat sheet of the dough. Make sure you keep patting flour so that it does not stick.
  8. Put the rolled out sheet overt the casserole and pinch with a fork on the circumference end. Remove the excess dough. Make 3-4 incisions of knife in middle so that the bake does not rise in oven.
  9. Put a wash of egg yolk/butter and bake in oven at 400 degree F for 30 mins.

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