Veggie Pot Veggie Pot Veggie Pot Pie!

I improvised this recipe one night while thinking about the Stouffer chicken pot pies my mom would serve to us as kids. It's great when you are craving something comforting, filling, and homey. In my opinion you won't really miss the chicken in this but if you want a protein substitute I would add chopped extra firm tofu.


2 frozen pie crusts thawed
3 cups veggie broth
1 tbsp butter + a small pat
2-3 tbsp flour
1 tsp dried rosemary
1 yellow onion chopped
1 shallot chopped
1-2 carrots chopped into small pieces
2 stalks of celery
2 potatoes chopped
other veggies (ex. 1/2 cup peas, 1 chopped zucchini, 1 chopped turnip)

Preheat the oven to 425 degrees.
First boil a pot of water with plenty of salt for the potatoes. Then cook them until nearly done.
Saute the onion and shallot until soft.
Add your other veggies to the pan and saute well. Add some rosemary to the veggies.
While the veggies are cooking prepare the sauce.
Put the veggie broth, remainder of the rosemary, and a pat of butter into a pot.
Let this mixture cook and combine. Then slowly add the flour. Make sure to whisk well so that the flour doesn't clump. Remove from heat.
Cook one pieshell for 10 mins.
Remove the vegetables from the heat and let cool.
Continue to stir the pot so it doesn't thicken too much.
Fill the cooked pie crust with the vegetables.
Then cover with sauce.
Carefully take the second pie crust and cover the pie being careful not to break it.
Then pinch the crust around the border to connect the two.
Cut a few slits on the top of the pie.
If you like you can brush a little bit of butter on top.
Cook the pie for approximately 45 minutes. Maybe a little more depending on your oven.
You will know it's done when the top is a golden brown and the sauce is bubbling.
Let cool slightly and enjoy!