Vegetarian Pot Pie

Ingredients:

1 cup sliced carrots
1 cup frozen green peas
1 cup frozen potatoes
1 cup sliced mushrooms
3/4 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 tsp poultry seasoning
1/4 teaspoon celery seed
1 3/4 cups vegetable broth
2/3 cup milk, skim

4 Pet Ritz Frozen Pie Crusts (it will make 1 pies) OR 1 box crust mix to make indivudual servings (which is great for leftovers!)

Directions:

1.Preheat oven to 425 degrees

2.In a saucepan, carrots, peas, potatoes, and celery. Add water to cover and boil. Remove from heat, drain and set aside.

3.In the saucepan over medium heat, cook onions and mushrooms in butter until soft and translucent. Stir in flour, salt, pepper, poultry seasoning and celery seed. Slowly stir in vegetable broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4.Place the carrot mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


*If you prefer to use a pie crust mix, I put my pot pie filling in a large stoneware bowls, cover with pie crust (trim away excess and cut slit in top), and bake the same way (on a cookie sheet of course).