Tish’s DA BOX Veggie Pot Pie
Preheat oven to 425 degrees
Wash and dice the sweet and russet potatoes. After dicing, rinse in cold water to remove extra starch. (Rinse the same way you would for rice). Use a knife to remove the corn from the cob. Wash and dice the zucchini. Add all to a medium sized bowl with the peas.
Stir in the can of cream of mushroom soup until all veggies are coated. Then stir in the McCormick Salt Free Vegetable Seasoning.
Place into a 9” pie pan and smooth out.
Unroll the pie crust and put on top of the veggies/pie pan, rolling the sides inward to form a raised edge. Cut 3 slits into the top of the crust.
Bake for 30-40 minutes or until the crust is a golden brown.
2 small ears fresh sweet corn
1/2 zucchini, diced small
2 medium purple sweet potatoes, diced small
1 large russet potato, diced small
1 cup frozen peas
1 tbsp McCormick Salt Free Vegetable Seasoning (or salt and pepper to taste)
1 can condensed cream of mushroom soup
1 refrigerated Pillsbury pie crust, brought to room temperature