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Vegetable Pot Pie




Source of Recipe


Marla


Recipe Introduction


You can use a prepared refrigerated or frozen pie crust for the topping on




List of Ingredients




Makes 4 Servings

this or make your own.

1 tablespoon vegetable oil

8 small pre-washed red potatoes, sliced

1 medium onion, coarsely chopped, or 3/4 cup from salad bar

1 medium green bell pepper, coarsely chopped, or 3/4 cup from salad bar

1 celery stalk, cut into 1/2-inch pieces, or 1/2 cup from salad bar

1 (14 1/2-ounce) can vegetable broth

2 tablespoons all-purpose flour

1/2 teaspoon dried thyme

1 medium yellow squash, halved lengthwise and sliced

1 (10-ounce) package frozen peas and carrots

Salt

Ground black pepper

Prepared piecrust for 9-inch single crust pie



Recipe



1) Preheat oven to 400 degrees F.


2) Heat vegetable oil in large ovenproof skillet. Saut� potatoes, onion,

green pepper and celery until lightly browned--about 4 minutes.


3) Gradually stir broth into flour; add to vegetables along with thyme. Cook

until thickened, stirring constantly. Add squash and peas and carrots; taste

and add salt and pepper.


4) Roll piecrust, if necessary, to flatten and fit top of skillet; flute

edge. Carefully place crust on top of vegetable mixture; cut 1/2-inch slit in

center of crust.

5) Place skillet on rimmed baking sheet; bake until crust is golden

brown--about 15 to 18 minutes.