Veggie Pot Pie

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • Place potatoes and frozen vegetables in a saucepan, cover with water, and boil until potatoes are fork tender. Drain.
  • Melt butter or margarine in a large pot. Add onions and sauté for 2 to 3 minutes.
  • Add salt, pepper, poultry seasoning, and celery salt. Stir to mix. Add flour and cook for 2 minutes, stirring constantly.
  • Gradually whisk in vegetable broth, then milk. Let simmer for a few minutes to thicken.
  • Stir in vegetables and take off heat.
  • Place one pie crust into the bottom of a 9x13-inch casserole dish, or deep dish pie plate. Pour filling on top. Place second pie crust on top. Trim excess. Press the edges together to seal.
  • Brush egg wash on top and cut 4 slits in top crust for steam to escape.
  • Place on a baking sheet and place in oven to bake for 30 minutes, or until golden brown.
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