Veggie Pot Pie

I love pot pie, but have never (before now) made an all-veg version. And may I just say Yummmmm!  I included all of my favorite vegetables so would recommend doing the same for yourself. It will just make it that much more tasty if you have all the things you love in one place...surrounded by crust.

Veggie Pot Pie

2-1/2 cups vegetarian vegetable broth
1 tbsp cornstarch
2/3 cup small peas, frozen
2/3 cup yellow corn, frozen
2/3 cup carrot, small dice
2/3 cup zucchini, small dice
2/3 cup yellow squash, small dice
1 tbsp olive oil
2/3 cup fresh cut green beans
8 small fingerling potatoes
1 tbsp parsley
fresh cracked sea salt
fresh cracked black pepper
2 (9") premade pie crusts

In a medium-size pot, bring the vegetable broth to a boil.  Once boiling, remove 2 tbsp and blend with cornstarch.  Pour the mixture back into the pot and continue to boil for 2-3 minutes.

Reduce to a simmer (medium-low heat) and add in peas and corn.

In a small skillet, heat olive oil and cook diced carrots over medium heat for about 5 minutes, stirring often.

Add in diced zucchini and yellow squash, and continue to cook over medium heat for 7-8 minutes or until veggies are softened.

Add carrot-zucchini-squash mix to the broth pot.

Rinse and small cut fresh green beans.  Steam beans until they are soft to the bite.  Add to the broth pot.

Rinse and scrub fingerling potatoes then microwave uncovered for 2 to 2-1/2 minutes.  Remove from microwave and rough chop with skins on.  Add to the broth pot.

Add parsley and salt and pepper to taste.

Line the bottom of a 9" pie dish with first crust.  Pour in veggie-broth mix.

Cover with second crust and vent with a paring knife.

Bake at 350 degrees for 30 minutes, or until lightly browned on top.

Serve immediately.