Based on Vegetarian Pot Pie . 2-3 Tbsp butter 2 potatoes, cubed 1/2 onion, diced Diced mushrooms Frozen mixed veggies (carrots, lima beans, string beans, corn, etc.) 2 10oz cans cream of celery 1/2 cup water 2 Tbsp white vinegar Pie crust 1 Tbsp melted butter Before making the pot pie: At 350, bake the potatoes for 30-40 minutes before cubing them. Heat oven to 400 degrees. In a large skillet, heat butter. Saute all the vegetables together (~15-20 minutes). Once the veggies are tender, add in 2 cans of cream of celery soup, water, and white vinegar. Let everything cook together ~10 minutes. Line the bottom of a pie place with one pie crust. Pour veggie mixture onto pie crust. Then, lay the second pie crust on top and use a fork to pinch the crusts together. Use a knife to cut slits in the top of the crust. Brush 1 Tbsp melted butter on top of the top crust. Bake for 30-45 min.