In the past couple of weeks I’ve made two really good potpies, one with chicken for the kids and a vegetable one for Michael and me…we’re vegetarians.

Vegetable Potpie

1 box Pillsbury pie crusts - you’ll find them in the dairy case
4 cups diced vegetables; I used potatoes, onions, carrots and celery - make sure they are of a uniform size
1 head garlic, peeled
extra virgin olive oil
salt and pepper (lots!)
4 cups vegetable or chicken broth
heaping ¼ cup of flour
1/2 of a stick of butter
3 or 4 sprigs fresh thyme - leaves only
1 small can peas, drained
1 cup shredded Swiss cheese

Heat oven to 425º

Place the vegetables and garlic cloves on a large nonstick cookie sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast until tender and lightly browned…about 25 minutes. Remove from oven and lower temperature to 400º.

Make your gravy by melting butter in a large saucepan, add flour and cook for a few minutes. Slowly add broth, stirring/whisking until thickened and bubbly. Add the fresh thyme leaves. Salt & pepper to taste.

Prepare your pie plate by placing one of the crusts on the bottom. Add your roasted vegetables and peas. Pour gravy over and sprinkle with the Swiss. Salt and pepper to taste. Add the top of the crust, crimp edges and vent. Place pie plate on a foil-lined baking sheet to catch any spillover. Bake for about 45 to 55 minutes or until filling is bubbling and the top is golden brown. Wait about 10 minutes before cutting so filling sets. You don’t want all the cheese with the first slice…or maybe you do. *smile*

You can make yours with any type of vegetables, seasonings, or cheese you like.