Hearty, savory, this vegetable pot pie is the warm and filling dinner you need for these cold winter nights. What could possibly be better than nourishing vegetables in a creamy filling between flaky, buttery layers of pie crust? Classic, delicious, and hardy, this pot pie will become your go to comfort food.

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Ingredients:
- 2 pie crusts
- 1 can cream of mushroom soup
- 2 stalks celery, sliced crosswise
- 2 large carrots, sliced crosswise
- 1 clove garlic, minced
- ½ cup diced sweet yellow onion
- 1 Russet potato, peeled and diced
- ⅔ cup frozen green peas
- ⅔ cup frozen corn
- 4 tablespoons unsalted butter, halved
- ¼ cup flour
- 2 tablespoons heavy cream
- salt and pepper to taste

1. On medium heat in a large skillet, place 2 tablespoons of the butter. When the butter has melted, add in the onion, potatoes, carrots, celery, and garlic. Cook for about 8 minutes, stirring occasionally.
2. Sprinkle with flour and stir to coat vegetables evenly. Season with salt and pepper.
3. Add the cream of mushroom and cream, slowly, and stirring continuously.  Turn heat to low and simmer, stirring occasionally until liquid has thickened to desired consistency. 
5. Stir in corn and green peas, then transfer filling to one prepared pie crust. Top with second pie crust, pinching edges together. Brush with melted butter and cut steam slits in the top crust. Bake for about 25 to 30 minutes, until crust is golden brown and filling bubbles out of steam slots.
6. Cool for about 10 minutes before serving.

![](https://cdn.steemitimages.com/DQmYRonXoQYb5TkcRYaZAVUPqLy76jHtjJ2x2u75fY1cRbz/image.png)