Vegetable Pot Pie

The trick to making a good pot pie is in the gravy. I like to use original Almond Breeze almond milk because it tastes the most like regular milk. Be sure to check the gravy for proper seasoning before adding it to the pie.

10 min prep, 60 min cook, serves 4

2 tblspns olive oil
1/2 large onion, chopped
1 medium potato, diced
1 small head broccoli, chopped
1 bag (12 oz) frozen peas and carrots
1/2 stick butter
1 tsp rosemary
1 tsp dill
1/4 cup flour
2 cups almond milk
1 rolled pie crust (9 inch)
salt and pepper to taste

Preheat oven to 375 degrees. In a large frying pan, cook the olive oil, onion, and potato for 5 minutes on medium heat. Add the broccoli and frozen peas and carrots and continue cooking another 5 minutes, until vegetables are just beginning to soften, then remove from heat. Meanwhile, in a medium frying pan on medium heat, add the butter, rosemary, and dill. Once the butter has melted, add the flour and gradually whisk in the almond milk, 1/2 cup at a time, simmering until thick and not runny. Add salt and pepper to taste, then pour into veggie mixture and stir. Spoon the mixture into a 9 inch pie dish or glassware, and cover with pre-made pie crust, cutting or rolling extra dough along the edges. Poke the top a few times with a fork and bake 40 minutes.