Veg Pot Pie Recipe via vegweb
3 medium carrots
flour or corn starch
2-3 cups veggie broth
1 package frozen spinach (I used fresh)
a variety of veggies such as green beans, zucchini, mushrooms, or just about anything.
(I just used squash, potatoes, carrots)
veg grated or sliced cheddar to cover pan in two layers (I used a package of soy ched cheese)
lots of good spices: garlic, cumin, tarragon makes it savory, whatever you like.
(I also used fresh garlic)
1 frozen veg pie shell, or fresh dough if you have time (I used 2 shells and used a third shell to cover half of the two pot pies.. ideally, I would have fully covered them, but I only had 3 shells.)
Thaw pie shell and bake for approx 10 mins at 400 deg before filling. Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook in micro or oven till about 3/4 cooked. To make sauce, heat broth in large kettle, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. You can add dairy free milk and use veggie buillon cubes. Add to this cooked veggies and coat them w/sauce.
Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. Add rest of cheese on top of that, and close it up as best as you can w/ the torn top shell. At least mine always tears. bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.