Mmm...vegetable pot pie. Who needs the meat with this hearty and delicious dish to warm and fill you up. Serve with a light and fresh tomato and onion salad.
To make the pie crust, combine the flour, salt, and sugar in a large bowl.
Using a pastry blender, cut the butter into the dry ingredients until it’s in pea-size pieces.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary.
Shape the dough into two flat disks, cover each in plastic wrap, and refrigerate for at least 30 minutes. On a well floured surface, roll dough out to fit a a deep sided baking dish. Set aside.
Bring 2 pots of water to a boil.
In one pot boil the potatoes and onions until just tender. Drain and dump into a large mixing bowl.
In the other pot first but the carrots, and then just before they are tender add the broccoli and boil for 2 minutes more.Remove all vegetables, drain and combine with potatoes and onions.
In a skillet melt the butter. Sauté celery, chopped onion and red bell pepper. Sprinkle in the flour to thicken and make a paste. Add the milk and vegetable bouillon. Continue to cook until thickened, then pour over cooked vegetables.
Mix in thyme and season with salt and pepper to taste.
Preheat oven to 375°F.
Put filling into the pie. Roll out the crust top and place on the pie, pinching the edges together.
Cut several small slices into the pie lids to let the steam escape.
Bake 30-35 minutes or until crust is golden brown. If pie top is browning to fast, tent with foil.
Remove and let cool for 5-10 minutes before serving.Let cool for 5-10 minutes before serving.