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Easy Vegetable Pot Pie

5 from 15 votes


  • 2 tubes 8 ounces/8 rolls refrigerated crescent rolls
  • about 2 teaspoons of mixed dried seasonings divided - I used thyme, garlic powder, parsley & oregano
  • 1 can 10.75 ounces cream of potato soup
  • 1 can 10.5 ounces cream of celery soup
  • 1/3 cup milk
  • 2 bags 12 ounces frozen vegetable soup mix*, thawed
  • salt & pepper to season
  • 2 tablespoons butter melted
  • additional dried thyme for seasoning


  • Heat oven to 375 degrees. Lightly grease a 9-inch pie dish.
  • Unroll one tube of crescent rolls. Separate the dough into 8 triangles. Place in the pie plate & press over the bottom and up the sides to form crust. Firmly press perforations to seal. Sprinkle 1 teaspoon of the dried seasoning mix over the crust. Bake the crust for 6 minutes and then remove from the oven.
  • While the crust is baking, in a large saucepan, mix both soups, milk, vegetables & the remaining teaspoon of seasonings. Season with salt & pepper. Heat over medium heat, stirring occasionally, until hot. Pour the vegetable mixture over the crust in the pie dish.
  • Unroll the second tube of dough. Separate the dough into 8 triangles. Starting at the short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center.
  • Brush the melted butter over dough. Sprinkle additional dried thyme over dough. Bake 15 - 20 minutes or until crusts are golden brown.


*the frozen vegetable soup mix was Kroger's brand & was a mix of carrots, potatoes, corn, green beans, lima beans, okra, peas, celery & onions
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