.veggie pot pie.

So..I might just be obsessed with everything pot pie. Something about a warm pie coming out of the oven makes my heart go pitter patter. It all started with the original chicken pot pie then I was introduced to a curry pot pie. And with that I decided to make up my own. I introduce to all my faithful readers the veggie pot pie! Ingredients can vary. I basically used a combo of all leftover bags of frozen veggies in my freezer then topped it with some cheese..because who doesn't like cheese?! Get creative, try it out for yourself and enjoy!



Ingredients
3 cups of mixed veggies (I used corn, peas, carrots, spinach, asparagus, pearl onions)
1/2 cup shredded cheese
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Preparation
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine veggies. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the veggie mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Enjoy!