Vegetable Pot Pie for 2

Temperatures outside have gone from the upper 60's to the mid 30's in the past 12 hours.  Yesterday I was out running in shorts and a tank and today, I'm cuddled up with a blanket.  The weather has been crazy to say the least.  While I generally love winter and enjoy the cooler weather, I'm over it, as is, I believe, the rest of the country.  However, as I have no control over the weather, all that's left to do is to eat good food and try to stay warm.  I feel like I've been living off of carbs and warm soups since the start of winter, and I have thoroughly enjoyed it. This simple pot pie recipe has become a super easy go to. So, grab your vegetables and get ready! 

Vegetable Pot Pie for 2

Prep Time: 35 minutes

Cook Time: 30 minutes
 

Ingredients:

1 tablespoon extra virgin olive oil

1/2 cup onion finely chopped

1 clove minced garlic

3/4 cup celery, chopped

3/4 cup carrots, chopped

3/4 cup portobella mushrooms, chopped

3/4 cup potato, chopped

1/4 cup flour
1 cup broth

1/4 cup milk

1 cup peas

1/2 teaspoon thyme

1/2 teaspoon parsley

salt and pepper to taste

1 egg yolk 

Pie Crust  (try this recipe by Gimme Some Oven), divided 

Or just use a pre-made 

Directions:

1. Saute onion and garlic in oil  for 3-5 minutes on medium-high heat.  
2. Add celery, carrots and mushrooms and reduce heat to medium. Cook another 6-8 minutes. 
3. Add potatoes and stir in flour; cook for 2 minutes while stirring.  
4. Add broth and milk and stirs until the mixture just comes to a boil and thickens. 
5. Reduce heat to low and fold in peas, herbs and salt and pepper
6. Roll the dough out thinly and line the small casserole dish; use a fork to poke holes along the bottom. Fill with vegetables and broth and cover with the remaining rolled out dough. 
7. Whisk the egg yolk with 2 teaspoons water and a dash of salt.  Brush the mixture over the dough and between the layers of dough. Cut a few holes across the top to vent.
8. Bake 30-35 minutes
9. Let rest for 10 minutes before serving. 

Enjoy!