Patty’s Pot Pie

Years ago, when we lived in Connecticut, I met Patty where I worked. We were talking about our favorite foods, and I mentioned how I loved Pot Pie buy all the recipes to make it seemed very complicated and time consuming – not the kind of recipe I wanted to make when I got home from work. And she told me about her crazy simple, 4 ingredient, super easy pot pie recipe. And the first time I made it, I fell in love.


Patty’s Pot Pie

Course Main Course
Servings 6
Cost $8


  • 1 premade, roll-out pie crust
  • 2 cups premade, roll-out pie crust thawed or refrigerated, not frozen
  • 1 can mixed vegetables – the kind with potatoes in, too
  • 1 can cream of celery soup


  • Preheat oven to 350-degrees
  • Leave pie crust out for 15-30 minutes to allow them to come to room temperature.
  • Mix all of the ingredients except the pie crust in a mixing bowl
  • Unroll one pie crust and place it on the pie dish
  • Dump the mixture into the pie crust and even it out
  • Place the top crust on the pie
  • Cut slits in top pie crust for venting. If you're feeling fun, use a knife to draw a fun picture in the crust.
  • Bake for about 30 min, or until crust pops done
  • Let cool for 10-15 minutes before serving – this makes it easier to get pieces out without everything sliding out of it


You can use a different “cream of” soup – chicken, mushroom, etc.. Cream of Mushroom with turkey is really good, and a great way to use up Thanksgiving leftovers.

There’s one extra step that I do for a bit of practicality but mostly fun. Instead of cutting normal vent cuts in the top, I like to make pictures. Usually the picture is themed – a music note for the Orchestra concert, an M like on Mario’s hat (only of my little guys favorite games), or a pumpkin face for Halloween.

That’s it – easiest pot pie you’ll ever make. And really tasty, too.

I’ve made it with cream of celery and cream of chicken soup and it’s good either way. I’ve even made it with cream of mushroom soup in a pinch – although I think that flavor goes better with turkey than chicken. I’ve ask used a mixture of turkey and ham leftover after Thanksgiving. I tried it once with beef, but the gravy/sauce from the soup wasn’t quite the right combination. Some day I’ll figure out what that combination should be.

This is usually one of the recipes I make in the week after I make Easy Crockpot Chicken. It’s a great way to use leftover chicken or turkey, and is great for freezing for later.