Veggie Pot Pie

The filling makes enough for 2 pies, simply freeze half.

Filling

• 4 T butter
• 3 carrots
• 1 fennel
• 3-5 potatoes
• 1 parsnip
• 2-4 onions
• 2 portobello caps
• 4 C veggie broth
• 1 C milk (optional)
• 1/2 C flour
• salt, pepper, nutmeg - to taste

Peel carrots and parnip and dice along with fennel, potatoes and onions. Put all that in a pot with butter. Cook, covered, over medium heat stirring occasionally until potatoes are soft. Add portobellos (1" cubes) and milk. Sift in flour while stirring. Season.

Making this in the pressure cooker, the vegetables produce enough broth that none needs to be added. Just make a cream sauce separately and mix it in. Or for a healthier variant, just add enough flour to thicken it up, no milk or butter.

Crust

• 1 1/4 C flour
• 1 t sugar
• 1/4 t salt
• 1/2 C (1 stick) cold unsalted butter, cut into 1/2-inch pieces
• 3 T water (cold)

Mix everything but the water in a food processor. Sprinkle water over mixture and mix briefly. Wrap and refrigerate for at least 1 hour.

Bake

Preheat oven to 450F

Put 1/2 filling in a pan and freeze other half (or thaw if this is the second go). Roll out crust and cover. Bake 40 minutes.