Vegetable Pot Pie

Directions

1. 1
   Peel and cut carrots, potatoes/turnips into 1/2 inch cubes.
2. 2
   Slice leeks (white and pale green parts only), mince shallots/onion, mince thyme.
3. 3
   (By the way, these are just the basic veggies feel free to experiment and use different vegetables you like.
4. 4
   I've used mushrooms, broccoli, fake chicken, lots of different stuff, and its all good!
5. 5
   ).
6. 6
   Bring 4 to 6 cups of vegetable broth to boil.
7. 7
   Add carrots and potatoes/turnips.
8. 8
   Simmer uncovered until vegetables are just tender, about 10 minutes.
9. 9
   Using slotted spoon, transfer vegetables to large mixing bowl.
10. 10
    Add greens to broth and wilt, about 1 minute.
11. 11
    Using slotted spoon, transfer greens to colander, drain well, and then add to vegetables in bowl.
12. 12
    Reserve 4 cups of broth and put in bowl.
13. 13
    Melt butter in same pot over medium heat.
14. 14
    Add leeks, shallots and thyme.
15. 15
    Saute until tender.
16. 16
    Add flour and stir 2 minutes.
17. 17
    Stir in 4 cups broth and white wine.
18. 18
    Increase heat to high and bring to boil, stirring constantly.
19. 19
    Add soy and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes.
20. 20
    Season with salt and pepper.
21. 21
    Pour gravy over mixture in vegetables and stir.
22. 22
    Let cool before baking, about 30 minutes.
23. 23
    (Filling can be made day before if you want).
24. 24
    Put baking sheet under 4 quart baking dish - it tends to boil over; preheat to 400F.
25. 25
    *Use any basic dough crust recipe you like.
26. 26
    You can put the vegetables directly in to the casserole dish with just a crust on top or you can put a bottom crust as well (I like it with crust just a top & my husband likes it with crust all around).
27. 27
    Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes.
28. 28
    Let stand 10 minutes before serving.