-1 10oz can of cream of potato soup (Campbell's is vegetarian, some others have meat stock in them!)
-1 15oz can of mixed vegetables
-1/2 cup milk
-2 9in frozen prepared pie crusts (the kind you roll out!)
-A pinch of salt, pepper, thyme, and basil

-Pre-heat oven to 375*F (190*C)
-Roll out first pie crust into a 9in dish (I usually use glass but it doesn't really matter)
-Place pie crust in oven for roughly 5mins (while you prepare the filling), this keeps the bottom from getting soggy
-Mix potato soup, mixed vegetables, milk in a medium bowl, add seasonings to taste (usually just a tsp each, though I go a bit heavier on the basil)
-Take pie crust out of the oven, it should be a bit bubbly on the bottom, and pour mixture in
-Roll out the second pie crust on top and pinch edges closed with a fork, cut off excess crust and cut at least 2 2in slits in the top of the pie (I usually draw a little heart with the knife)
-Let cook 40mins till golden brown