Potato Pot Pie

While we were adjusting to life with a new born a friend brought us a chicken pot pie for dinner one night. I wondered as I ate it (it was yummy, by the way), how I could make a veggie version and still retain the yummy flavor of a pot pie. After a mediocre first attempt, I came up with this recipe. My hubby agrees--it was delicious!

Ingredients:

• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 onion, diced
• 1 large potato, diced small (you can choose to leave the peel on or take it off)
• about 1 Tb. olive oil
• 1/2 c. frozen peas
• 1/2 c. frozen corn
• 1 1/2 tsp salt
• about 1/2 tsp black pepper
• 1/2 tsp thyme 
• 1/4 c. flour
• 1 c. rice milk (or milk, or other milk substitute)
• 1 c. vegetable broth
• 2 Tb. fresh chopped parsely
• 2 pre-made pie crusts (or you could make your own)
• 1 egg white
• 1 Tb. water

Directions:

1. Saute carrots, celery, onion, and potato in the olive oil for 10-15 min. You want the potatoes to start getting tender.
2. Meanwhile, prepare an 8x8 baking dish by putting the first crust down on the bottom of the dish.
3. Once the veggie mix has cooked for about 15 min. add the peas, corn, salt, pepper, and thyme. Stir into mixture and cook a few more minutes.
4. Add the flour and stir to coat.
5. Pour in the rice milk and veggie broth. Simmer until thick.
6. Add the parsley.
7. Pour/spoon the veggie mix into your prepared dish. Cover with the 2nd pie crust. Mix one egg white with 1 Tb. of water. Brush the egg wash onto your pie crust. Place baking dish onto a baking sheet (just to be safe if there are any drips as it cooks). Bake at 425 degrees for about 25 minutes. If the crust is browning too quickly cover it with foil.