Creamy Vegetable Pot Pie

This Creamy Vegetable Pot Pie combines a flaky pie crust with a rich filling of frozen vegetables and a blend of cream of chicken and cream of mushroom soups. It's a comforting dish that balances traditional flavors with a creamy texture and colorful veggies, making it a wholesome meal for any day of the week.

Ingredients:

• 1 pre-made pie crust
• 2 cups frozen mixed vegetables (such as peas, carrots, and corn)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup milk
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large skillet, heat olive oil over medium heat. Add the frozen mixed vegetables and sauté for about 5 minutes until slightly tender.
3. In a bowl, combine the cream of chicken soup, cream of mushroom soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix well until smooth.
4. Pour the soup mixture over the sautéed vegetables in the skillet. Stir to combine and let it simmer for 3-4 minutes until heated through.
5. Place the pie crust in a 9-inch pie dish. Pour the vegetable and soup mixture into the crust, spreading it evenly.
6. Cover the filling with the top layer of the pie crust, sealing the edges. Cut a few slits in the top crust to allow steam to escape.
7. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
8. Remove from the oven and let cool for 5 minutes before serving.