Creamy Vegetable Pot Pie

Name: Creamy Vegetable Pot Pie
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

18 ingredients

15 steps

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

Saute 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.