One-Skillet Veggie Pot Pie - Kraft Recipes Top
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One-Skillet Veggie Pot Pie

Prep Time
Total Time

6 servings

What You Need

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Make It

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  • Heat oven to 425°F.
  • Heat oil in large cast-iron skillet on medium heat. Add mushrooms; cook 7 min., stirring frequently. Add onions and celery; cook 7 to 8 min. or until crisp-tender, stirring frequently.
  • Add cream cheese spread; cook and stir 1 to 2 min. or until melted. Stir in flour until blended. Gradually add vegetable broth, stirring constantly after each addition; cook and stir 3 to 5 min. or until thickened. Add thawed vegetables and 3/4 cup cheddar; cook 1 min. or until cheddar is melted, stirring constantly. Remove from heat.
  • Top with remaining cheddar, then cover with pie crust. Use back of spoon to press edge of pie crust onto top edge of skillet. Cut slits in crust to allow steam to escape.
  • Bake 20 min. or until crust is golden brown.

Special Equipment Needed


Substitute 2 cups tightly packed fresh spinach for the mushrooms.


If you don't have a cast-iron skillet, you can instead prepare this recipe using an ovenproof skillet. If the handle isn't ovenproof, just wrap it with several layers of foil before using as directed.

Mindful Eating

Practice mindful eating by savoring the flavor of this pot pie and sticking to the recommended serving size.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 390
Total fat 23g
Saturated fat 11g
Cholesterol 35mg
Sodium 430mg
Carbohydrate 34g
Dietary fiber 5g
Sugars 9g
Protein 14g
% Daily Value
Vitamin A 120 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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