This pot pie recipe takes about 20 minutes to make and 45 minutes to cook – just over an hour to good and healthy food! You can also add one pound of sautéed, chopped, skinless chicken breast or 1 pound beef stew meat if you like.
3/4 cup each of 3 to 4 different fresh or frozen vegetables
2 small red potatoes, chopped into one-inch pieces
1 can of cream of celery or mushroom soup
1 cup vegetable stock or water
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 pie crust (store-bought or homemade)
1 egg white.
Salt and pepper to taste
Mix vegetables, cream soup, stock (or water) and herbs in a large bowl. Salt and pepper to taste. Roll out enough pie crust dough for four top crusts. Place serving bowls upside down on the dough, and cut in a circle about ½ inch from the casserole. Then place vegetable mix in the casseroles and place the pie dough on top, rolling the extra dough just inside the top of the dish so the outer rim of the crust is thick.
[If using a pie pan, line the bottom with a crust. Use a fork to poke several holes before adding the mixture. Place the second crust on top.]
Brush egg white on the top crust. Poke several holes in the top with a knife. Cook for 45 minutes at 350 degrees until the crust is light brown and the insides are bubbling. Let sit 10 minutes before serving.