Vegetable Pot Pie

Instructions

1. Prepare the pie crust
   If using store-bought pie crust, allow it to come to room temperature according to package instructions. Preheat your oven to 375°F (190°C). Roll out one sheet of pie crust and place it in a 9-inch pie dish, gently pressing it to fit.
2. Sauté the vegetables
   In a large skillet over medium heat, melt the butter. Add the onions, carrots, and celery, and cook for 5-7 minutes until they begin to soften. Add the garlic and cook for another minute until fragrant. Add the potatoes and mushrooms, and cook for an additional 5 minutes.
3. Create the filling
   Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly. Gradually add the vegetable broth while stirring, then add the cream. Bring to a simmer and cook until the mixture thickens, about 5-7 minutes. Add the peas, thyme, salt, and pepper. Taste and adjust seasonings if necessary.
4. Assemble the pot pie
   Pour the vegetable filling into the prepared pie crust. Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut several small slits in the top crust to allow steam to escape during baking.
5. Bake to golden perfection
   Place the pot pie on a baking sheet (to catch any drips) and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges start to brown too quickly, cover them with foil.
6. Cool and serve
   Remove the pot pie from the oven and let it cool for at least 10 minutes before serving. This allows the filling to set slightly and makes it easier to slice and serve.