Pot Pie

Pictured: chicken pot pie prepared with frozen veg medley and peas.

Original recipe from All Recipes.

Ingredients:

• 2-4 T olive oil
• 1/2 onion, chopped
• 2-3 c chopped vegs, fresh or frozen (celery, carrots, and peas are our favorites)
• 1/3 c flour
• 1/2 tsp salt or to taste 
• 1/4 t pepper, thyme, sage, rosemary
• 2 c broth (2 c water + 2 tsp bouillon)
• 1 tub white bean puree, optional
• 1/2 c chopped cooked chicken or turkey (optional)
• 2 (9-inch) unbaked pie crusts (to cut empty calories, use only the top layer)

Directions:

1. Preheat oven to 425.
2. In a medium saucepan over medium heat, heat oil and saute onions. Add remaining vegs and cook 5 min.  
3. Over vegetables, sprinkle flour, salt, and pepper until all flour is wet. Slowly pour broth over all, blending well at each addition.  Simmer on medium-low heat until thick. Make into pot pie soup or soup and dumplings, or continue to finish pot pie.
4. In a pie plate or 9x9 pan, lay rolled pie dough. Pour hot mixture over crust. Alternatively, pour hot mixture strait into pan without a bottom layer. If you cooked your veggies in a cast iron, you can use that pan for a one-pot meal! 
5. Cover with top crust, cut away excess dough, and seal edges. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 15 minutes, then reduce heat to 350. Bake 15 min more or until pastry is golden brown and filling is bubbly. Cool 10 minutes before serving.