Very Veggie Pot Pie

Winter is upon us and so is comfort food. By special request (by my Man-friend), a veggie pot pie was on the menu tonight. It was my first attempt and with a few tips from my mom it came out really great! Potatoes, green beans and carrots were par boiled while a thick sauce was simmering. The sauce was made up of three cups of veggie stock, 2 tablespoons of butter and a 1/2 cup of whole wheat flour was combined on low-medium heat. Stirred often to combine all the flour and cook long enough to get rid of the floury flavor. For spices I added about a teaspoon of dried sage and thyme and 1/2 teaspoon garlic powder as well as a tablespoon of celery salt. Lots of salt and pepper too.

Sauteed garlic, celery and onion were added to the of the boiled veggies when they were fork tender. I used store bought pie crust because why would I make my own when the pre-made stuff is so easy?! Pile all the veggies in and top with the sauce. Cover with a second pie crust. Baked on 375* for about 30 minutes or until the insides are bubbling up and the top is golden.

Perfection!

Yum! This is definitely going to be a winter menu staple! Easy, delicious and so flavorful! I promise you won’t even miss the chicken :)