Quick Rustic Veggie Pot Pie

 

 

 

veggie potpie

 

1 can Veg All, drained
1 can potato soup
1/2 soup can of milk
1TB margarine
1 tsp minced garlic
1 Roll Out Pillsbury Pie Crust

Heat first five ingredients until thick and bubbling.

Fit pie crust into small Corningware shallow bowl.
Pinch off excess crust and save for topping.
Bake crust at 450 for 12 minutes.
Remove and add filling.
Top with remaining pie crust and bake 10 minutes.
Remove and cool before serving.

Quick and yummy! You could also use several smaller bowls and make individual pies.

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