Vegetable Pot Pie - cooking recipe

Ingredients

2 pie crusts (from the store or your own recipe)
1 cup potato, cubed
1 tablespoon olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1 1/2 cups mushrooms, sliced
1/2 cup baby carrots, sliced
1 (10 1/2 ounce) can cream of potato soup (or cream of mushroom)
1/2 cup milk
2 teaspoons dried thyme
1 teaspoon dried oregano
salt and pepper

Preparation

Preheat oven to 375 degrees.
Place bottom crust in pan and bake for 8-10 minutes. Remove and set aside.
Boil cubed potatoes until just short of done.
Add olive oil to skillet and saute onions and celery for about 3 minutes.
Add mushrooms to onion celery and continue to saute until soft.
In a bowl, combine soup, milk, and spices.
To the bowl, add drained potatoes and onion mixture.
Pour filling into bottom pie crust and cover with top crust, making sure to crimp the edges.
Bake for 45 minutes.
Let sit 5-10 minutes before serving.