Veggie Pot Pie

Name: Veggie Pot Pie
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)

14 ingredients

9 steps

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

1

Preheat oven to 425 degrees.
2

Place potatoes and frozen vegetables in a saucepan, cover with water, and boil until potatoes are fork tender. Drain.
3

Melt butter or margarine in a large pot. Add onions and saute for 2 to 3 minutes.
4

Add salt, pepper, poultry seasoning, and celery salt. Stir to mix. Add flour and cook for 2 minutes, stirring constantly.
5

Gradually whisk in vegetable broth, then milk. Let simmer for a few minutes to thicken.
6

Stir in vegetables and take off heat.
7

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.
8

Brush egg wash on top and cut 4 slits in top crust for steam to escape.
9

Place on a baking sheet and place in oven to bake for 30 minutes, or until golden brown.