Veggie Pot Pie

Ingredients

• Pie crust - 2, store-bought
• Salt and pepper - To taste
• Heavy cream - 1/2 cup
• Vegetable broth - 2 cups
• All - purpose flour - 1/4 cup
• Frozen peas - 1 cup
• Mushrooms - 1 cup, diced
• Garlic - 2 cloves, minced
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Onion - 1, diced
• Butter - 2 tablespoons

Instructions

1. Preheat the oven to 375°F.
2. Melt the butter in a large pot over medium heat.
3. Add the onion, carrots, celery, garlic, and mushrooms and cook until the vegetables are softened, about 10 minutes.
4. Add the frozen peas and cook for another 5 minutes.
5. Stir in the flour and cook for 1 minute.
6. Add the vegetable broth and heavy cream and bring to a simmer.
7. Season with salt and pepper to taste.
8. Pour the vegetable mixture into a 9-inch pie dish.
9. Top with the pie crust and crimp the edges.
10. Bake for 40 minutes, or until the crust is golden brown.