Roasted Vegetable Pot Pie

http://hungrymom-ontherun.blogspot.com/2012/03/hungrysister-presents-roasted-vegetable.html

  

You'll need:

 4 to 5 cups roasted veggies of your choice. We used broccoli, red pepper, onion, mushrooms, carrots, celery, cauliflower, parsnips, and sweet potatoes (we went a little overboard!)
2 refrigerated pie crusts (we used Pillsbury)
1/3 cup butter
1/3 cup flour
1/2 tsp salt and pepper
1 1/2 cup chicken or veggie broth
2/3 cup milk
1/3 cup grated cheese - we used asiago but parmesan or mozzarella would also be delicious!

Preheat your oven to 425. 

To roast the veggies: Chop up all of your veggies and toss with some olive oil, salt, pepper, and other spices if you're so inclined. I used some curry powder to make it more interesting (I tried putting down the curry powder, I really did!!) Roast vegetables for 30 to 40 minutes, turning with a spatula as needed.

Prep pie crust as directed in 2 9 inch pans. We used a cool Pampered Chef baker because Kathryn is blessed with fine stoneware. In medium saucepan, melt the butter. Stir in the flour, salt, and pepper.

Gradually stir in the broth and milk until bubbly and thickened. Add cheese and stir to incorporate.

Remove from heat and add veggies. We added some more salt and some Turkish oregano mostly so we could take a picture of this cool container.

Spoon into the crust-lined pan

...and top with the other crust and flute the edges.

Cook for 30-40 minutes (until the crust is golden brown).