Veggie Pot Pie

Ingredients:

• 1 chickpea herb pie crust (double the recipe for top and bottom crust)
• 2 T. Earth Balance
• 1/2 yellow onion, chopped
• 1/4 cup GF flour (brown rice flour works)
• 1 t. dried thyme
• 1/2 t. paprika
• 1/4 cup nondairy milk
• 2 cups low-sodium vegetable broth (I use a veg. bullion cube in warm water.)
• 1 large carrot, chopped
• 1/2 broccoli crown, chopped small
• 1 medium Yukon gold (or red/new) potato, diced
• 2-3 crimini mushrooms (baby bellas), chopped
• 1 15-oz. can white beans, drained and rinsed
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F.
2. In a medium pot, melt Earth Balance over medium heat. Add onions and cook 10-12 minutes.
3. Add thyme, paprika, and flour and cook about 5 more minutes, stirring occasionally.
4. Add milk, stir, and add vegetable broth. Bring to a boil, add all vegetables except beans, and reduce heat to low. Simmer until all vegetables are tender, about 20 minutes.
5. Turn off burner and stir in the beans. Taste for seasoning and add salt and pepper, if needed.
6. Pour filling into pie plate and top with crust. Bake for about 5 minutes (to warm crust).
7. Slice crust with a sharp knife and spoon filling onto plate. Enjoy!