INGREDIENTS:
1 can Amy’s Organic Cream of Mushroom Soup
1 can Amy’s Organic Chunky Vegetable Soup
1 can Amy’s Organic Vegetable Barley Soup (any of their other vegetable soups will work well too)
1 sheet of puff pastry
½ red onion - chopped
1-2 cloves garlic – minced
1-2 TBSP olive oil
½ of a red potato – chopped into very small pieces
1 c. broccoli – chopped into small pieces
½ c. corn (frozen or canned)
½ c. frozen peas
2-4 TBSP seasoning (I use a mixture of low sodium seasoned salt and a Greek spice blend)
1 TBSP butter or butter alternative
3 TBSP flour
salt
Optional 1 egg for egg wash (simply use which to stir up one egg in a small bowl)
INSTRUCTIONS:
1.) Sautee olive oil, onions, and garlic, and 1-2 TBSP seasoning for 2-3 minutes. Once onions are soft, add potatoes and cook at medium heat for about 3 minutes with the pan’s lid on. Carefully stir the potatoes once during cooking, and replace lid.
2.) Add 1 cup broccoli, corn, and frozen peas, and simmer another 3 minutes. Add up to 2 tsp more seasoning at this point, and stir to coat all veggies.
3.) Turn off heat, and transfer all veggies from skillet to another heat safe bowl and set aside. Do not clean or wipe out skillet yet.
4.) In this same skillet, melt 1 TBSP butter. Once melted, stir in 3 TBSP flour, and stir until combined. This helps to thicken the sauce. It will look “chunky”, but that’s ok!
5.) Add 1 can of Amy’s Organic Cream of Mushroom soup, and stir to combine. Turn heat back onto medium, and add the bowl of veggies back into the skillet. Stir to combine, and heat for 2-3 minutes while stirring, to combine and thicken everything.
6.) Preheat oven to 400 degrees for Transfer into prepared baking dish(es) – make sure to spray them with non-stick spray first!
7.) Time to do the crust! Either place one sheet of puff pastry across the top of the baking dish and trim the sides and cut vents at top, OR use the lattice technique I have shown in this post!
8.) To lattice: cut ½” or 1” strips out of your puff pastry sheet and weave them across the top of the pie. I start by placing three strips vertically, then working on weaving in the three horizontal strips. From there, I can then place the remaining strips of puff pastry into the top of the pie. Cut excess dough hanging over sides of baking dish, and if you want, use your fingers to gently press the dough strips down onto the baking dish so it does not move while baking.
