<p>Vegetable Pot Pie</p><p>Ingredients- (Makes 2 pies)</p><p>(1)Yellow Onion diced (4) stalks of celery chopped (3) Cloves of Garlic chopped (1/4) cup of Olive Oil (3) Carrots chopped (1/3) cup gluten free flour (4) Tbsp. Earth Balance Butter (Non-Dairty) Salt Pepper Oregano Basil Italian Seasoning Bag frozen Mixed vegetables (Corn, Asparagus, Carrots) Bag frozen peas Bag frozen green beans Can of Garbanzo Beans Vegetable Broth (2) Cups sliced or chopped potato Two Gluten Free Pie Crusts or Pillsbury Crescent seamless dough roll</p><p>To Make the Pot Pie Filling</p><p>1. Place potatoes in a separate pot and bring to a boil until potatoes soften</p><p>2. In a large pot, Sauté Onion, Celery, Garlic, and Carrots in the Olive Oil and Earth Balance. Season with Salt and Pepper. </p><p>3. Add Gluten Free Flour to the Sauté mixture and stir to coat all of the vegetables. Cook until the flour starts to brown.</p><p>4. Add vegetable broth in small amounts while stirring. Continue to add and stir in the vegetable broth until a gravy consistency is achieved.</p><p>5. Add all frozen vegetables and stir.</p><p>6. Add Garbanzo beans and stir.</p><p>7. Add cooked potatoes and stir.</p><p>8. Add Basil, Oregano, Italian Seasoning, Salt, and Pepper to taste.</p><p>9. Cook the Pot Pie filling to desired consistency. Note: The vegetables may absorb the liquid while cooking. Add Vegetable broth to maintain the gravy consistency. If you add too much…just cook it off to thicken.</p><p>Full Gluten Free Option-</p><p>Add the mixture to your favorite Gluten Free Pie crust. Top with another Gluten Free pie crust. And bake at 400 degrees for approximately 40 minutes.</p><p>Or</p><p>Place Pot Pie Mixture into a 1 inch casserole dish and top with Pillsbury Crescent seamless dough roll. Cut excess dough from edges. Have a little fun with the extra dough and decorate the top of the Pot Pie.</p><p>Bake at 375 degrees for 16-18 minutes or until the crust is browned to your taste.</p>