You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal.
- 2 Tbs. cornstarch
- 1 1/3 cups prepared vegan creamy potato-leek soup
- 1/2 tsp. dried crushed rosemary
- 1/4 tsp. ground cumin
- 2 10-oz. pkg. frozen mixed vegetables, thawed and drained
- 1 sheet vegan puff pastry, from 17.3-oz pkg., thawed
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