Veggie Pot Pie

Pot pies are pretty standard. My boyfriend has been bugging me to make one for quite awhile now. I looked over numerous recipes, and found that very little varies between them when compared to other American mainstays (like say Chili, or Meatloaf). Due to only two of us being in the house, I used an 8"x8" casserole dish. If you're using a standard 2 quart casserole dish, then I'd recommend doubling the recipe.
Using the Pepperidge Farm puff pastry for the crust was convenient and delicious. However, due to it having trans fat in it (which I was unaware of until I bought it), I will probably use Athenos phyllo dough next time. . . .or I could just make my own!


Makes 4 servings
Preheat oven to 400.
Thaw out:
1 puff pastry sheet


Saute for about 10 minutes:
2 Tablespoons of butter (or oil)
1 cup chopped onion (1/2 medium onion)
1 cup carrots (about 2 medium carrots), coursely chopped
1 cup celery (about 3 stalks), chopped 1/2" slices
1 zucchini, sliced

Add and mix to veggie mixture
1/2 teaspoon dried rosemary
1 teaspoon of dried oregano
1 teaspoon of dried tarragon
1 cup of chopped and peeled russet potatoes (or fingerlings if they're available)
Mix together and then add
1 cup of soy milk
1/4 cup of flour
1 cup of water + 1/2 teaspoon of salt (or more) or 1 cup of vegetable broth
Simmer, stirring constantly, for about 5 minutes until it thickens

Add and let cook for another 5 minutes
1 cup of frozen black-eyed peas or crowder beans
1 cup of frozen peas
Pour in casserole dish
Top with pastry puff. Cut slits to vent. Top with a sprinkle of dried parsley or chevril.
Bake 40-45 minutes, watching that crust doesn't get burnt