Veggie Pot Pie

 
Source: https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/

8 C Various Veggies, Chopped
Note: I like Carrots, Potatoes, Celery, Onion, Peas, Corn, Turnips, etc. You do you.

1 1/2 C Water

1/3 C (2.8 oz) Olive Oil

1/3 C White Whole Wheat Flour (regular whole wheat works too)

1 t salt

1/2 t Pepper

1/2 t Celery Salt

1/2 C Milk

2 Cans Chickpeas, drained and rinsed

1 Double Pie Crust

Chop veggies and put in a large dutch oven. Add the water. Cover and simmer until the veggies are tender, about 15-20 minutes. Drain and reserve vegetable broth.

Heat olive oil on medium heat, then add flour. Mix well and cook flour a few minutes to take off the raw edge. Slowly add milk and vegetable broth, a little at a time, to make a sauce. Stir in veggies and chickpeas. Mix well. If it's a bit too thick for your personal preference, add a little more water or milk to thin it out.

Place the veggie pot pie mixture in the bottom pie crust. Cover with the top crust and seal edges. Cut a few slits for steam to escape. 

Bake in a 425F oven for about 30-35 minutes or until golden brown.