Homestyle Vegetable Pot Pie

A great cold weather dish that will leave you feeling satisfied.  This homestyle pot pie is packed full of flavor and veggies and is quite healthy.

Ingredients
1 russet potato, half-inch cubes
1 ear of corn, cut off of the cob
1 handful green beans, 1 inch pieces
2 carrots, half-inch dice
1/4 large onion, finely diced
8 ounces baby bella mushrooms, stems removed and halved then thinly sliced
3 cloves garlic, thinly sliced
3 stalks celery, 1 inch pieces
1/3 cup red wine (I used a Chianti) opt
2 cups vegetable stock or water
~3 Tbs whole wheat flour
1 Tbs olive oil
Salt
Black Pepper
1/3 tsp dried rosemary, crushed
1 tsp Herbes de Provence
Refrigerated pie crust

Directions
1. Heat oil in a 2-3 quart pot.  Add onions, celery, and carrots and cook for ~4 minutes over medium heat.
2. Add potatoes and wine.  Let cook for about 2 minutes before adding the vegetable stock.
3.  Add 1/2 the mushrooms.
4. Add seasonings and flour.  Cover and cook on medium-low for about 15 minutes, stirring occasionally.  Preheat oven to 350 degrees.
5. Uncover and add remaining vegetables.  Cook for about 7 minutes over medium stirring occasionally.
6. Meanwhile, line the pie pan with a crust and poke all over with a fork.  Bake until lightly golden.  Add contents of pot into a pie dish and cover with a prepared pie crust.  Cut several slits in the crust to allow for ventilation.
7. Cook until top crust is golden brown.

Try serving in single size dishes.  I used 8oz ramekins and it worked perfectly!  Shown here topped with fresh, flaky biscuits.  The single size pies reheat very easily.  Remove biscuit and microwave until filling is hot.  Warm biscuit in toaster oven or lightly microwave it.