What's For Dinner? Vegetable Pot Pie!

Sorry guys, this us another pictureless post, but this is an original recipe,  so I won't have a picture until it comes out of the oven!  I love chicken pot pie sooooo much, so I'm really looking forward to this veggie version!

Vegetable Pot Pie

Ingredients: 

· 2 15oz cans mixed vegetables

· 12 oz sliced white mushrooms

· ½ medium onion, finely chopped

· ¼ cup all-purpose flour

· 1 cup vegetable broth

· 1 cup whole milk

· 1 tablespoon white vinegar

· Salt and pepper to taste

· Store-bought pie crust dough



Instructions:

Pre-heat oven to 400 degrees with the rack arranged in the middle.

Grease a large pan with cooking spray.  Add chopped onion and cook until tender and translucent.

Add drained cans of vegetables and mushrooms and cook until mushrooms are cooked through.

Sprinkle flour over vegetables and cook for 1 to 2 minutes.  Add vegetable broth and milk, stirring until mixture is smooth. Bring to a simmer over medium heat and cook for 5 minutes or until thickened.

Add vinegar and salt and pepper.

Spray a pie pan with cooking spray and line with one pie crust.  Pour the filling over the crust, top with the second crust, and prick with a fork.  If desired, pour filling directly into the pan and top with only one crust.

Bake 30 minutes, or until crust is golden brown.  Let stand 5 min before serving.