Veggie Pot Pie
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 cup peeled and diced potato
- 1⁄2 cup butter (or 8 Tbsp margarine)
- 2⁄3 cup diced onion
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1 dash celery salt
- 1⁄4 teaspoon poultry seasoning
- 1⁄2 cup all-purpose flour
- 1 1⁄2 cups vegetable broth
- 1 cup milk
- 1 family-size bag frozen mixed vegetables (or 2 small bags)
- 1 cup frozen lima beans
- 2 pie crusts (refrigerated or homemade)
- 1 egg beaten together with 1 tbsp water to make an egg wash (or 1/4 c egg substitute)
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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