Vegetarian Pot Pie

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.

Comments

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Adventures in a Small (but Adequate) Kitchen

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