Easy Vegetable Pot Pie

Ingredients

• One pie crust (home made or store-bought)
• 1 large Yukon Gold potato, cut into � in cubes
• � sweet onion, diced
• 2 TBS butter
• 2 TBS flour
• 1.5 cups vegetable stock
• � cup milk, half and half, or heavy cream.
• 1 cup frozen peas and carrots (thawed)
• 1 cup frozen corn (thawed)
• 1 small garlic clove minced
• Salt and Pepper to taste
• � tsp crushed red chile flakes or 1 TBS chili paste (optional, but does add flavor)
• 1 egg, beaten

Instructions

Directions

1. Preheat oven to 425 degrees.
2. Place the potatoes and onion in a small pot of salted water. Bring to a boil and cook until the onions are translucent but the potatoes are still a bit firm. Remove from heat and drain well.
3. To the same pan add the butter and melt over medium heat. Add the flour and whisk, making a roux, for about 1-2 minutes just to cook the flour. Slowly add the vegetable stock to the pan, whisking constantly. Cook over low heat until the mixture thickens. Add the milk or cream stirring to combine. You want this gravy to be fairly thick because as the vegetables cook they will release moisture, thinning the gravy. If you need to thicken it more just make another roux and add it a bit at a time until it gets nice and thick.
4. Add the peas, carrots, corn, garlic, potatoes, and onion to the pot, stirring just to mix. Season with salt, pepper, and red pepper, tasting as you go. make sure you have this well seasoned so that it is not bland.
5. Add the vegetable mixture to oven-safe casseroles of your choice. You can make individual pot pies or one larger one. This makes about three servings.
6. Top the casseroles with pie crust cut to drape over the edges. Cut small slits in the crust to allow steam to escape. Brush the tops lightly with the beaten egg. Sprinkle a little salt on top.
7. Place the casseroles on a baking sheet and put into a 425 degree oven.
8. Cook for 25-30 minutes until the tops are lightly golden brown and the gravy is bubbling.