Homemade Pot Pies



C is for Chicken, V is for Veggies!



This recipe is so simple and so easy.  I can't believe that I ever ate those frozen pot pies....my mom wouldn't let us eat them growing up so those, like many other processed "bad for you" foods, I ate a lot of them in college.  I have made this recipe before, but had left it vegetarian.  Today was my husband's lucky day - I made one for me with just veggies and one for him with chicken.

Ingredients:

• 6 cups of whatever veggies you choose - can be fresh or frozen - diced.  I used fresh potatoes, carrots & onions and frozen green beans, peas & corn. 
• Onions
• Carrots
• Celery
• Bell Pepper
• Potatoes
• Leeks
• Peas
• Corn
• Green Beans
• Spinach
• Tomato
• Zucchini
• 1 tbsp butter
• 1 clove garlic, minced
• 1/4 cup flour
• 3-4 cups warm veggie stock
• 1/2 tsp dried thyme
• 1 tbsp fresh parsley, minced
• 1 t salt
• black pepper
• pie crust, either homemade or store bought

Directions:

1. Preheat oven to 400 degrees
2. Melt butter in heavy stock pot and add any fresh veggies you are using and cook until almost tender.  Add any frozen veggies and garlic clove and cook until heated through.
3. Sprinkle flour on top and combine, stirring for 2 minutes.
4. Gradually add the warm liquid, stirring constantly, until sauce thickens.
5. Add thyme and parsley and continue cooking until all of the vegetables are tender, about 10 minutes. Stir in salt and pepper, then transfer vegetables to a 2 quart casserole dish or, if making two pot pies, to two pie pans.
6. Top pie with pie crust, sealing the edges and putting vents in the top.  Top with egg wash, if desired.
7. Bake for 20-30 minutes until crust is golden and filling is bubbly.
8. Enjoy!

Unfortunately, I'm feeling a little under the weather today, so I didn't have much of an appetite.  My husband on the other hand did....

I can hear him in the kitchen right now eating out of the pan :)