Marie Callender's spicy vegetable pot pie makes for fast, deeply flavored dinner when you top it with a thin, golden crust. The filling is already cooked and seasoned, so you're really just giving it a casing and ten minutes in a hot oven. This feeds two with a simple salad alongside.

Serves 2. 20 minutes, 8 at the stove.

About 280 calories a serving, 17 g protein, 15 g carbohydrate, 16 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C].
2. Mix 1/3 cup flour, 2 tablespoons cold butter cut into bits, and 1/4 teaspoon salt in a small bowl with your fingertips until the texture of breadcrumbs. Drizzle in 3 tablespoons water and toss until the dough just comes together.
3. Pour the contents of the pot pie into a small baking dish and smooth the top. Crumble the dough evenly over the filling, leaving some gaps for steam to escape.
4. Bake until the crust is golden brown and filling bubbles at the edges, about 10 minutes.10 min
5. Let rest for 2 minutes before serving.

Note If you have puff pastry on hand, thaw it and top the filling instead for a more tender crust. Leftovers keep refrigerated for three days and reheat well in a 350°F oven. Serve with a simple green salad or bowl of greens dressed with lemon.