Vegetable Pot Pie

Crust Ingredients:

3 cups whole wheat flour

2 Tbsp baking powder

6 Tbsp butter

1 cup milk

dried herbs (rosemary, thyme)

Filling Ingredients:

4 cups vegetable broth

1/4 cup flour

1/3 cup milk

1 potato, cubed

1 onion, diced

3 cloves garlic, minced

3 stalks celery, chopped

2/3 cup mushrooms, sliced

1 bag mixed frozen veggies

salt*

*Actually, I never put salt in recipes. I usually just have salt on the table so that people can add the amount of salt they want, if they so desire. 

Instructions:

1. Mix ingredients for crust. Roll out 2/3 of dough and place in greased 9"x13" glass baking dish, covering bottom and sides. Set remaining 1/3 of dough aside.

2. Cook potato, onion and garlic in a large pot over a medium heat for about 10 minutes.

3. Add the celery, mushrooms, and frozen veggies and cook for an additional 10 minutes.

4. In a separate pan, warm the broth. Add milk and flour and whisk until smooth. 

5. Add broth to vegetable mix. Sprinkle with spices (I used black pepper and dried parsley) and simmer on stove for about 10 minutes.

6. Pour vegetable mix onto pie crust.

7. Roll out remaining dough and cut into strips 1 inch wide. Arrange the strips in a woven pattern on top of the pot pie mixture. If desired, brush top crust with a beaten egg.

8. Bake at 350 degrees Fahrenheit for 1 hour.

I've made chicken pot pie before, so this was a familiar process for me, but it was my first time using whole wheat flour for the crust. The whole wheat flour made a really good crust, I think. It made the dough slightly more difficult to work with, but the resulting crust was so flaky and delicious.

This recipe is for a huge pot pie; my friend and I purposely made a huge pie so that we can each have leftovers for a couple of days. This is one of those meals I'm looking forward to eating for the next couple of days. Really, who doesn't love pot pie? They're so hearty and gratifying, this was the perfect meal for this rainy Sunday.