Mushroom Pot Pie

My 84 year old grandma says this is the best pot pie she's had in her entire life!

2 unbaked pie crusts

1 c. carrots, chopped

1 c. frozen peas

1 lb mushrooms, chopped

1 1/2 c. potatoes, cubed

1/2 c. butter

1/3 c. all purpose flour

2 c. vegetable broth

1 1/3 c. milk

2 c. shredded Parmesan cheese

1 1/2 tsp onion powder

1/4 tsp celery seed

1/4 tsp garlic powder

salt/pepper as needed

Boil your carrots and potatoes. I do this separately to make sure they are cooked well, and none get too soft. Strain and set aside with your peas. (the peas will be cooked in the sauce)

In a large pot, melt 1/4 c. of your butter.

Add your mushrooms, and stir to coat.

Cook your mushrooms, stirring often, until they release all of their water, and are nice and soft.

Spoon them out of the pot (keeping the liquid in the pot) and set the mushrooms aside with the other vegetables.

It's okay if some mushroom pieces are missed.

In the same pot, add the rest of the butter.

Once melted, add in your flour. Stir well. This will be thick and goopy!

Add in your milk a small amount at a time, and make sure to stir to fully incorporate the milk before adding any more.

Once your milk is added, do the same with the vegetable broth.

Adding the liquids slowly helps the sauce stay smooth, and keeps the flour from clumping up.

Now add in your onion powder, garlic powder, celery salt, black pepper, and salt.

Last, add in your Parmesan cheese. I like to set aside 2 tbsp to sprinkle on top - but this is entirely optional.

Stir well.

Add your vegetables to your sauce, and gently stir to mix.

While your filling heats through, blind bake your bottom crust.

Preheat your oven to 450°F

For blind baking, I place parchment paper in the pie crust and fill it with dried beans.

Blind baking helps prevent the crust from bubbling while it bakes. If you don't want (or don't have the required items) to blind bake - you can bake your crust normally.

Bake for 10 minutes.

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Once your crust is baked, carefully spoon in your filling.

Lower your oven temperature to 425°F

Cover your filling with your second crust. Crimp the edges if you wish.

Cut vents in the top of the pie.

If you reserved any Parmesan cheese, sprinkle it on top.

Bake for 30-35 minutes, or until golden brown.

Let this rest for 10-15 minutes before cutting into it, so the filling will set. (and not be too runny, like in my picture! I was not patient!)