Vegetable Pot Pie

By CynMaria

Ingredients

• 2 frozen pie shells
• 2-3 cups veggie broth
• 1-2 potatoes
• 3 medium carrots
• a variety of veggies such as green beans, zuchinni, mushrooms, or just about anything
• 1 package frozen spinach
• vegan grated or sliced cheddar to cover pan in two layers
• lots of good spices: garlic,
• cumin, tarragon

Details

Servings 4

Preparation

Step 1

Thaw pie shells.
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, till slightly thickened. You can add dairy free milk and use veggie buillon cubes. Add to this the 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 w/ the top shell. Bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.