Easy Veggie Pot Pie

• 2 - Mrs. Smith Deep Dish Pie Crusts. Or use your favorite pie crusts. *If you use the frozen pie crusts, be sure to follow the defrost directions on package. *One of the pie crusts will go on top of the pie, you will need to remove that pie crust from the tin while frozen to make sure it doesn't stick inside its tin.
• 1 - 15 oz can of your favorite beans – I like to use Butter Beans (so yummy)
• 1 - 15 oz can of Diced Potatoes – Sometimes I use fresh slices or leftover mashed Potatoes instead
• 1 ½ Cups of frozen mixed diced carrots with peas
• * Optional. You can add 1 Bag of Morning Star CHIK'N STRIPS instead of using the beans. Prepare as directed on bag. I like to dice up the pieces after I fry the strips.

• Easy Gravy

  • 2 Vegetarian bouillon cubes
  • 3 Tablespoons cornstarch (add a little more for thicker gravy)
  • 4 Tablespoons of water
  • 3 Cups water
  • ½ Teaspoon of Pepper *or season to taste
  • 1 Tablespoons of butter – I like using Earth Balance Margarine Natural Buttery Spread

Procedure

1. Defrost the frozen pie crusts, or make two crusts from your favorite recipe. Leave one of the crust in it's pan, and set aside the other to use for the top of this pie.
2. Heat oven to 350 degrees, or follow pie crust directions
3. Rinse the Beans and Potatoes.
4. Defrost frozen mixed vegetables. I usually defrost them in a large microwave safe bowl with cover, and pre-heat them with the rinsed beans and potatoes together as a mix.

5. Prepare Gravy

   1. Boil 3 cups of water with the bouillon cubes, pepper and butter.
   2. In a small bowl, mix the 4 tablespoons of cornstarch with the 4 tablespoons of cold water. Mix until cornstarch is dissolved completely. Slowly whisk in half of the corn starch mixture into the boiling liquid, keep boiling and whisking until thickened. For thicker sauce add more cornstarch mixture.
6. Mix the gravy in with the beans, potatoes, carrots and peas.
7. *Place bottom of pie crust onto a baking sheet. This will help keep your oven clean.
8. Pour the mixture into the bottom pie crust, and then cover the top with the second crust. Make a small hole in the center and a couple slits to allow ventilation during baking. Follow pie crust directions for time. I usually set my timer for 15 minutes and check to see if the crust is ready, but this will vary, so keep an eye on it.
9. Be careful removing the pie from the oven. Let it sit for 10 to 15 minutes to cool (that's the hardest part).