Vegetable Pot Pie

Preheat oven to 450. (print recipe here)

2 cup carrots

3 medium potatoes

2 cup mushrooms

2 cup broccoli

(you can pretty much use any veggies you like, this is what we had on hand and it turned out delicious)

Salt & Pepper

3 cups vegetable broth

1/3 cup flour

1 refrigerator pie crust

1 tsp egg replacement

Water or unsweetened alternative milk (for egg wash)

You can cut the recipe in 1/2 for a smaller portion, but we found the leftovers were just as good so this recipe is actually doubled.

 Sautee all the veggies for 3-5 minutes, salt and pepper to taste.

Combine flour and veggie broth; add to veggie mixture - heat until boiling and begins to thicken.

 Pour everything into a glass or stone baking dish.  Cover with pie crust, fold the crust over the edge of the pan to seal the dish.  Combine powdered egg replacement and milk and brush over the top of the crust (this is what gives it that golden brown delicious look).  Cut slits in the crust, bake at 450 for 30-40 minutes.  Let stand for a good 10-20 minutes...it will still be plenty hot!  If you don't let it stand it will be soupy rather than creamy.

Delicious for all ages (even the baby ate it - couldn't get enough of it)