Pot Pie - it's What's for Dinner

Years ago, when the kids were little, we were reading an Arthur book, and D.W. ran across Bo Peep's Pie - a variation on Shepherd's Pie that included spinach.

Eager to try a new recipe linked to a book, I developed a variation on Pot Pie Recipe that I called D.W.'s recipe.  (With many apologies to Marc Brown.)

D.W.'s Pot Pie

1 bag of spinach, washed and chopped fine

1 onion, diced

3 celery stalks, diced

3 carrots, peeled and diced

3 or 4 potatoes, peeled and diced

1 large Potabella Mushroom cap, gills removed, and diced

1 10 oz bag of frozen peas

2 TBSP cornstarch

1/2 tsp salt

1/2 tsp black pepper

2 cups chicken broth (or, 2 cups of water & 4 broth cubes)

1/2 cup unsweetened vanilla flax milk

(Or milk of your choice: cow, goat, soy, etc.)

2 pie shells

Pre-Heat oven to 350*

Spray Pie Pan (or other dish) with cooking spray.

Line pie pan with pie crust, set aside.

In a large skillet over medium heat, add a "chug" of olive oil.  Cook onions, celery, and carrot until transparent.  Add potatoes and mushrooms, cook for an additional 2-5 minutes.

Add spinach and peas, stir until spinach wilts.

Remove from heat, put veggies into the prepared pie shell. 

Lower the heat to med-low, and put skillet back on the heat.

Add milk, broth, cornstarch, salt, and pepper.  Stir constantly until mixture begins to thicken.

Pour mixture over veggies in pie crust.

Cover with second pie crust, seal edges. Cut steam vents in the top crust.

Put pie pan on a cookie sheet and place on middle rack of the oven to bake.

Check at 40 minutes.  If crust is browned, remove from oven to cool.  If it is not ready, leave in for 5 more minutes and check again.

If you have leftover meat you are trying to use up, add 1 cup of cooked meat, diced, to the veggies just before the spinach.

Let the pie rest for 5 minutes before serving.