The Waldorf salad I make is this. The recipe is quick and simple.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (10.75 ounce) can condensed cream of potato soup
- 1 (15 ounce) can mixed vegetables, drained
- ½ cup milk
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 2 (9 inch) frozen prepared pie crusts, thawed
- 1 egg, lightly beaten
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
- Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
- Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 873 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This was not good nor bad; a little peppery for my liking and I miss the chicken and cheese that my recipe has so I’ll just stick with it. However, this recipe would be great for vegatarians.
Except for adding a little chopped mushroom, I followed this recipe exactly, so this review is based on the ingredients as written. And we just didn’t like it. I’ve never used cream of potato soup in a recipe before, so maybe it’s just that neither of us liked the flavor of that particular soup. But also, the canned vegetables were mushy and flavorless. I could taste the thyme and pepper, but it was as if they weren’t quite camouflaging the blandness of the other ingredients. The crust did turn out well. I followed advice here and pre-baked the bottom crust alone for about 8 minutes. Both crusts turned out great. We usually eat frozen or fresh vegetables, though, so maybe that’s why the canned ones just tasted… bad. I might try this again, but with a different kind of soup and frozen or fresh vegetables instead of canned.
I loved it. I spread honey butter on the bottom and top crust just to give the crust a little flavor. It came out perfectly brown and tasty.
I made this because I needed a vegetarian dish – and loved it! On occasion, we add chicken and it’s just as good.
The pot pie was fine, not super exciting though. The pepper was too overpowering, so I ended up lowering it to 1/8 tsp.
Sooo. I used it for inspiration and then did my own thing based off the idea of the recipe lol. Mushrooms, onions, potato, cream of broccoli soup, cream and healthy portion of Gruyère cheese on top lol. Thank you for inspiring me in the kitchen tonight. (Review might not be helpful but wanted to say thank you and give credit for my inspiration tonight)
It came out nice. Taste very good. Not that filling. I used an extra half can of potato soup. I could have used another half and another can of vegetables to fill up the pie. My piecrust didn’t come with a top so I had to defrost a box of Phyllo dough I had. It worked.
This was the worst recipe I ever followed. The crust absolutely was not finished, despite cooking the bottom crust a bit before filling it, as others suggested
This is so easy and really tasty. I was impressed!!! Used 1.5 cups of mixed frozen veggies instead of canned. Turned out great!!
Good pie! Added chicken, salt, and used cream of chicken instead)gluten free). Added a splash of almond milk. Also used philo dough for crusts as I needed a gluten free option. Just thawed and rolled out to fit pie plate.
I’ve never made a pot pie before but I’ve always wanted to know how the recepie was super easy and the ingredients probably cost $10 for the two, so very affordable. My boyfriend and family are kinda picky as well and it was a big hit, everyone wanted to know how I made it lol, really happy with this one 🙂
I made it exactly by the recipe for the first time , thinking that I could embellish it another time as needed.
I made this a bit differently by using fresh thyme and added some diced potatoes. I also used cream of mushroom soup instead of cream of potato. Turned out great.
yes loved it
I made it with unsweetened soy milk and no egg . My husband ate 3 helpings!
My family enjoyed this recipe, will definitely make again for a meatless meal.
I didn’t have cream of potato soup so used cream of celery & chopped up a potato. Since thyme can be strong & to make the texture better we used ground thyme at around 1/8 tsp which was just right. You could use thyme leaf also. I only put the crust on the top as I only had 1 on hand. Will make again & may try adding chicken & mushrooms while trying as others suggested herb de prov.
It was so easy and surprisingly good. I will definitely make it again. I put the crust in the oven as others suggested, but only for 5 minutes. Next time I’ll put it in for a few additional minutes. Next time I will also add additional filling
Quick, easy, and delicious. Perfect for a cold fall/winter night. This is now on our weekly/biweekly dinner rotation. Has a real homemade taste and aroma, which is nice after a hard work day. I use Pillsbury refrigerated pie crusts (which we buy, freeze, and thaw) and Campbell’s cream of potato soup. I play with the canned vegetables. Right now, Del Monte Vegetable and Bean Blends- California Style is a hit (note that it has white kidney beans in it- which work). I agree with other reviewers: bake the bottom pie crust a little first- I do just a few minutes- until it’s starting too brown- not too much). Highly recommended for people who want something warm and cozy (without meat) and don’t really have loads of time to spend cooking (or even if you do!). Thanks for this great recipe!
Quick and easy. Too much pepper but Jeff sure liked it. Have to make 2 pies
I make this all the time. One of my 20m old just scraped his plate clean with his fork. Huge hit with my kiddos and myself. It’s definitely a household fav. I do skim a little bit of the thyme and pepper off, I use the 1/2 tsp but I take a little out. Same with the milk.