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On a cold winter night, veggie pot pie is a great comfort food! This recipe is so simple and versatile. You can change the veggies to fit your family’s tastes. I like to serve it as a stew, but you could just as easily put it inside a crust.
First, slice 3 stalks celery and dice one medium-size onion. Saute them with two tablespoons water and 1 tablespoon veggie bouillon in a saucepan over medium heat till tender. I just LOVE the smell of onions sauteing!
Once the onions begin to turn translucent and the celery is tender, add 2 cups sliced carrots along with 2 cups water (or 1 can veggie broth in place of the bouillon and water). Simmer till carrots are tender. Stir in 1 cup of frozen peas, then stir in 1/2 teaspoon dried thyme and 1/2 teaspoon dried sage. My mom grows fresh herbs and dries them every year. I love having her dried garden herbs in my cupboard! Fresh herbs taste even more amazing! Just double the amount when using fresh herbs.
Next, mix 1/4 cup all-purpose flour with 1/3 cup COLD water to make a slurry. When carrots are tender, slowly pour the slurry into the boiling mixture, whisking all the while to prevent clumps. Continue to gently boil till thickened.
At this point, you could pour into a pie crust, top with more pie crust, cut slits in the top with a sharp knife, and bake at 375 for about 45 minutes or till crust is a nice golden brown. I like to serve it as a stew or over toast! My littlest wanted soup, so I stirred water into hers and she was happy. I hope you enjoy this recipe!