Vegetable Pot Pie #2
To make this vegetable pot pie, I lightly steamed some frozen vegetables. After steaming the vegetables, I mixed them with a can of cream corn and a teaspoonful of Earth Balance (vegan margarine).
I, then, seasoned the vegetable mixture with seasoning salt, dill, and garlic powder. I stirred the seasonings into the mixture and poured it into a pre-made pie crust.
Instead of covering the pie with another pie crust, I decided to cover it with cornbread mix that had been previously prepared.
I placed it into a preheated (350 degrees) oven for about 25 minutes. Then, I turned the oven to broil until the top of the cornbread was golden brown.
After the pie cooled, I sliced it and enjoyed a wholesome dinner that was easy to prepare!
Adding a cornbread topping to this pie gave it a deliciously different taste. To see another vegetable pot pie that I made (slightly different), CLICK HERE!!!