This dish is extremely versatile. Choose veggies that you love and add as much as you would like of each. You could also incorporate diced chicken if you prefer.
I did not follow a recipe. I diced up a little bit of everything I had.
I made one large pot pie and topped it with one pie crust. I also thought it would be fun to let my children make their own individual pot pies, so they each used half of a second pie crust to top their individual sized baking dishes.
What I used (approximately)
A couple of large handfuls of baby carrots, diced
1 large green pepper, diced
6 gold fleshed potatoes, diced
3 stalks of celery, diced
2 cups of baby portabella mushrooms, diced
3 cups of frozen peas
3 cups of frozen corn
Flour (about 3 heaping tablespoons)
1 can of veggie broth
1 cup of milk
EVOO
Cooking Spray
Garlic Salt
Sea Salt
Black Pepper
2 Rolled Pie Crusts
What to do:
Heat of large pot coated in EVOO over medium heat.
Add carrots, green pepper, celery, potatoes and mushrooms.
Season with Garlic Salt, Sea Salt, and Black Pepper
Cook for about 10-15 minutes, stirring occasionally.
Add peas and corn. Season with a little more S & P.
Cook for about 5 more minutes.
Sprinkle flour over the top of the vegetables. Give mixture a good stir until flour is completely incorporated. Cook for about 2 minutes.
Add one can of vegetable broth and 1 cup of milk. Give a good stir, bring to a boil and immediately reduce to a simmer. Let mixture thicken.
Spray baking dishes with cooking spray.
Fill baking dishes with mixture and top with pie crust.
(My children love the pie crust, so they also added some to the bottom of their dishes.)
Bake in a 425 degree oven for about 35 minutes or until pie crust is golden and crispy.
Enjoy!
If you give this a try, I would love to know what you think!
Comment below this blog post or find me on social media; I would love to hear from you! 🙂
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Until next time, Happy Cooking!
~ Colette
