Veggie Pot Pie

Filling:

4 potatoes

1 onion

1/2 cup carrots, sliced

1/2 cup broccoli, cut into florets

1/2 cup peas

2 cups veggie broth (or 1 can)

2 Tbsp flour

salt and pepper to taste

Bake the potatoes (30-45 minutes at 425 degrees). When they are cool enough to handle, peel. Dice two and mash two.

Sauté an onion until golden. Then add carrots, broccoli, and peas. Add a little water, cover, and cook about 5 minutes.

Sprinkle flour on top, then pour on broth. Stir while it continues to cook for a couple minutes to thicken the liquid. Add both the mashed and diced potatoes and salt and pepper to taste.

Crust:

3 cups flour

1 1/2 tsp salt

3/4 cups vegetable/canola oil

Mix flour and salt with a fork. Then add oil and ½ cups of water. Mix gently. Divide into two sections and roll out between wax paper.

Place one crust on the bottom of your pie pan, fill with the veggie mix, then place the other crust on top. Crimp the edges and slash a few marks into the top crust to let the steam escape. Bake for 425 fo 15 minutes, then lower heat to 350 and bake another 20 minutes or so.

Recipe originally from VegKitchen.com but has been tweaked