Vegetable Pot Pie

A homemade pot pie is nothing like the ones you buy in the grocer’s freezer section. Fresh from the oven they are really delicious. This is an easy and tasty meal. You can adapt it by adding your favorite cooked meat, and use regular gravy (making it even easier).

For Vegetarian Gravy

1 stick butter

Flour

(1) 14 1/2 oz can Vegetable Broth

Make roux: Melt butter in saucepan. Add enough flower to make it pull from the sides of the pan. Remove from pan, set aside.

Pour broth into saucepan. Slowly whisk in enough roux until you have the consistency of cream. You will have some leftover, just refrigerate it, it holds a long time. Simmer to thicken.

For filling:

2 cloves garlic, crushed and chopped

Olive oil

Your favorite veggies, fresh or frozen

In a skillet, saute’ the garlic in a little olive oil.

For fresh veggies I added chopped onions (1 large), chopped carrots (3), Chopped celery (3 stalks), rutabaga (1 small), kohlrabi (1). Add a little water and simmer until tender.

I then added 1/2 bag of mixed silician style veggies and 1/2 bag of broccoli. Simmer until thawed. Mix with gravy.

Shell:

You can use premade pie dough or make your own*. I used 2 packages (4 ct. total) to make 4 small double crusted pies.

I varied the pies by adding to different shells: chopped seasoned tofu, rinsed black beans, chopped buffalo “chicken” (morning star) and chopped “beef” (morning star)

Top with remaing pie dough, crimp. Bake at 350 degrees F. until shell is lightly brown. For the small pies this took 18 minutes.

Enjoy!

*My husband and I used to own a restaurant and I did a lot of baking. One week I made a total of 80 pies! I haven’t made one pie crust from scratch since we got out of the business 13 years ago!