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Tish's DA BOX Veggie Pot Pie


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. 

  • 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 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 

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