A simple all-in-one dish that will satisfy the entire family.
1cupof sliced carrots
1cupof frozen green peas
1/2cupof sliced celery
1/3cupof chopped onion
1/4tspof black pepper
2cupsof vegetable broth
3/4cupof milkalmond milk
2 9inunbaked pie crusts
Preheat oven to 425 degree and oil dish. Gently press one of the crusts into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.
Combine carrots, peas, and celery in a saucepan with the vegetable broth. Bring to a boil and boil for 15 minutes. Drain and set the broth aside.
Cook the onions with the melted butter in the saucepan over medium heat until soft. Stir in flour slowly, make sure to stir continuously, add pepper, salt and garlic powder to taste. Slowly add vegetable broth and milk. Simmer over medium/low heat until thick. Set aside from heat.
Spread the vegetable mixture evenly in the bottom pie crust. Cover with the top crust pinching the edges into the rim of the of the dish.
Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly.