Veggie Pot Pie

This is a basic recipe for pot pie. The veggies listed are the ones I add as a minimum. You can toss in anything else you want to use up. I've added mushrooms, green beans, & corn. For a pot pie, I say, the more the merrier. I even threw in some rice that needed to be used up. A couple notes: I typically make this with seitan as the protein. Seitan recipe is posted here. Also, if you don't have poultry seasoning, you can add marjoram. In my opinion, that is the signature flavor of poultry seasoning. If you don't have marjoram, don't sweat it. Add any seasoning you like-basil, oregano, turmeric, black pepper, etc. or simply omit it.

1 Tbs. olive oil
½ cup onion slices
½ cup carrot rounds
* 2 cups extra veggies if omitting the protein substitute.
Sauté vegetables. Cover and cook 8-10 minutes on low until tender.

Add ¼ cup flour. (Sprinkle over the top of the veggies and stir to combine.)
Salt and pepper to taste.
Add 2 cups milk or broth or a combination of both (As you stir, it should start to thicken, thanks to the flour)
*Add 2 cups of protein substitute
¼ tsp. poultry seasoning
1 cup peas

Allow this to simmer for about 5 minutes or so. It should be creamy, but not too liquidy.

Put in a casserole dish. (I've made it in a 7x11 baking dish, but I'm sure you can put in whatever size you have 8x8, 9x13 etc)

Top with pie crust.

Bake 375° for 35 minutes.