Ingredients
- 4 small new potatoes cut into 1/2-inch pieces
- 2 medium carrots diced
- 3 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 3 celery stalks diced
- 8 ounces mushrooms sliced
- 4 garlic cloves minced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt to taste
- Freshly ground black pepper to taste
- 1/3 cup all-purpose flour
- 1 1/3 cups vegetable broth
- 1 cup unsweetened almond milk
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 1/4 cup chopped fresh parsley
- 2 pie crusts use whole wheat if available
Instructions
- In a medium pot, add the potatoes, carrots, and enough water to cover them. Bring to a boil and simmer for about 8 minutes until slightly tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and diced celery. Sauté for 3 minutes until soft. Then add the sliced mushrooms, minced garlic, dried thyme, and dried rosemary. Season with salt and pepper. Cook for an additional 3 minutes.
- Sprinkle the flour over the vegetables and stir for 1 minute to toast off the raw flavor. Gradually whisk in the vegetable broth and almond milk. Continue stirring over medium heat for about 5 minutes until the mixture thickens.
- Add the boiled potatoes and carrots to the skillet, along with the frozen peas, corn, and chopped parsley. Stir to combine well. Remove the skillet from the heat.
- Preheat your oven to 375°F.
- Roll out one pie crust into a greased 9-inch pie dish. Pour in the vegetable filling. Roll out the second crust and place it on top. Press the edges firmly to seal and cut a few slits in the top to allow steam to escape.
- Place the assembled pie on a baking sheet and bake in the preheated oven until the crust is baked through and the filling is bubbly, about 45-55 minutes. If the crust browns too quickly, cover it with foil and continue baking until the filling is ready.
- Let the pot pie cool for 5 minutes before serving.