Veggie Pot Pie

Name: Veggie Pot Pie
Ingredients: 2 frozen pie crusts; 3 cups vegetable broth (or Imagine No-Chicken Broth); 12 cup all-purpose flour; 5 garlic cloves, minced; 1 tablespoon dried basil; 1 tablespoon dried oregano; 1 teaspoon salt; 12 teaspoon black pepper; 1 12 cups colby-monterey jack cheese, grated; 2 medium potatoes, chopped; 3 medium carrots, chopped; 1 (14 1/2 ounce) can green beans; 1 zucchini, chopped; 5 mushrooms, chopped; 1 ear of corn; 5 ounces frozen spinach

16 ingredients

8 steps

Ingredients

2 frozen pie crusts
3 cups vegetable broth (or Imagine No-Chicken Broth)
12 cup all-purpose flour
5 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
12 teaspoon black pepper
1 12 cups colby-monterey jack cheese, grated
2 medium potatoes, chopped
3 medium carrots, chopped
1 (14 1/2 ounce) can green beans
1 zucchini, chopped
5 mushrooms, chopped
1 ear of corn
5 ounces frozen spinach

Directions

1

Prick one pie shell with a fork and cook on 375 for 5 minutes.
2

Break the other pie shell into small pieces while frozen, then place it back in the freezer.
3

Bring the broth to a boil and sift in the flour.
4

Add the spices and mix well until the consistency of gravy.
5

Layer the cheese and vegetables in the pie crust.
6

Pour the broth on top.
7

Cover the top with broken pie shell to cover.
8

Bake at 375 for 45 minutes to 1 hour or until browned.