Vegetable Pot Pie

I made a Quorn Turk'y version of this recipe for Thanksgiving one year and loved it so much that I decided to try a completely veggie version. 

I'll do a separate post for the pie crust recipe (view it here).  You can use a store bought pie crust dough (not one already in a pan) or your own personal favorite recipe if you so chose.

To make this recipe you will need:

1 pie crust for a 9" single-crust pie
1 tbsp butter
1/2 medium onion, diced
1 head cauliflower, separated into florets and diced
1 parsnip, peeled and diced
3 carrots, diced
2 cups veggie stock (can use water instead)
1/2 tsp salt, or more to taste
1 tsp dried oregano
3 tbsp dried parsley
3 tbsp butter
6 tbsp flour
1 cup milk

To start, heat the 1 tbsp butter in a large skillet.  Add the veggies and spices and saute for about 10 minutes.

Add the stock or water.  Cover and simmer 15 minutes.

While the veggies are simmering, heat the remaining butter in a separate small saucepan.  Add flour and cook for 3-4 minutes.

Add the milk slowly, whisking constantly to avoid lumps.

Bring to a simmer, and cook till thickened.  This shouldn't take terribly long because of the amount of flour.

You can preheat your oven at this point to 425F/225C.

Once the milk has thickened and the veggies are cooked, add the milk mixture to the veggies and heat through till thickened.

Pour veggies into a 9"x13" baking dish.  Roll out your crust to a little bigger than the side of your dish.  Lay crust over top of the veggies and cut little vents to let out the steam.

Bake 15 minutes at 425F/225C.  Reduce the heat to 350F/180C and bake 25 minutes more.  Let cool about 15 minutes for the gravy to set and cool down a little.

This dish is seriously very good and can be made with just about any combo of veggies you and your family like.  For directions on how to make with turkey (or Quorn), see the original recipe!