Vegetarian Mixed Veggie Pot Pie
Ingredients
1/2 cup celery, chopped
1/3 cup onions, chopped
2 tablespoons butter
1/3 cup all-purpose flour
2 cups mixed vegetables (I used a frozen blend of carrots, peas, corn, green beans, and lima beans)
2 cups vegetable broth
3/4 cup milk
1/2 teaspoon celery seed
2 teaspoons poultry seasoning
1 teaspoon garlic salt
Pepper to taste
1/4 cup cornstarch whisked into 1/4 cup chicken broth
2 unbaked pie crusts (I highly recommend my own recipe for a delicious homemade option)
- Preheat oven to 400 degrees. Place one unbaked crust into a deep dish pie pan, and bake for five minutes.
- In a large saucepan, sauté the onion and celery in the butter.
- Add frozen vegetables, vegetable broth, milk, and all spices. Stir until well combined, and let simmer until sauce starts to thicken.
- Thicken the sauce more by adding the cornstarch/broth mixture to the saucepan and whisking until thoroughly combined.
- Pour the sauce into the pie pan. Roll out the top pie crust, and place over the top of the pot pie, tucking the ends of the dough in to the bottom crust. Make several small slits in the top crust to allow steam to escape.
- Bake the pot pie for 35 to 40 minutes until top crust is a light golden brown. Let sit for 10 minutes before serving.
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