Creamy Vegetable Pot Pie

Adapted from Chicken Pot Pie. This recipe is vegetarian.

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• Pastry

• 1  cup butter
• 2 1⁄4 cups flour
• 5 -6  tablespoons cold water

• Filling

• 1⁄2 cup butter
• 1  cup  chopped celery
• 1⁄2 cup  chopped onion
• 1⁄4 cup flour
• 2  vegetarian vegetable bouillon cubes
• 3  cups milk
• 1  cup  frozen soybeans
• 1  cup  cooked broccoli
• 1  cup  cooked potato
• 1⁄2 cup  cooked carrot
• 2  cups  cooked  white pearl onions
• 1  teaspoon thyme leaves
• 1⁄2 teaspoon pepper

Directions

1. Make the dough:
2. Crumble salt, flour, and butter.
3. Add water one tablespoon at a time.
4. Stir lightly until dough clings in a ball.
5. Roll with rolling pin to make dough for 2 pies.
6. Cook the Vegetables:
7. Ahead of time, boil the pearl onions, carrots, potatoes, and broccoli until they are not quite fully cooked.
8. Make the filling:
9. Sauté celery and chopped onions with butter.
10. Add flour to make a paste.
11. Add milk and boullion.
12. Cook until thickened.
13. Add cooked vegetables, frozen vegetables, and spices.
14. Put the filling in the pie crusts and put the tops on the pies.
15. Bake 20-25 min at 375 degrees.