Pot pies are one of the most iconic comfort foods. They are moderately labor intensive but this recipe uses cheap ingredients to create a meal that can be used for up to eight people or the leftovers can be saved for meal prep. Use this simple recipe to embrace pie crusts as a forgiving and manageable tool and get cooking.

Story by Abby Morgan

Photos by Brianna Casselman

INGREDIENTS

2 cups of potatoes

1 cup of carrots, chopped

1 cup of celery, chopped

½ cup Onions, chopped

2 tablespoon of olive oil

1 tablespoon of thyme, chopped

1 tablespoon of mustard

3 cups of vegetable broth*

¼ cup of flour

Salt and pepper to taste

1 room temperature pie crust

*To make it non-vegetarian, do chicken broth instead of vegetable broth

INSTRUCTIONS

Preheat the oven to 400° F.

Using a medium sized bowl, bring 5 cups of water to a boil and then add the potatoes for 10 minutes or until the color has become more bright. Drain and set the potatoes aside.

In a large pot on medium heat, add the olive oil and then the celery, carrots and onions. Cook until the onions are translucent, about 5-8 minutes.

Add the thyme and mustard to the mixture and stir.

Slowly stir in the broth and flour until they are thoroughly mixed.

Add in the potatoes and cook the mixture for 10 to 15 minutes on medium heat or until the mixture has slightly thickened.

Season the mixture with salt and pepper to taste.

Place half of the pie crust at the bottom of a 9 inch circular pan

Add the mixture to the bottom of the pie crust and then top with the remaining pie crust. Then using a fork, seal the pie crust bottom to the top all the way around the dish. *If you have any leftover crust, use a cookie cutter and make some designs to put on top of the pie*

Cut small slits into the top of the pie crust to allow air to escape

Cook the pie for 30 minutes or until the crust is golden brown. Allow to cool for at least 10 minutes before serving and enjoy!