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Veggie Pot Pie
October 02, 2011

I was looking for some hearty comfort food on a cold autumn evening, and this pot pie was exactly what I was craving. The veggies I used were red skinned potatoes, parsnips, green beans, carrots, onions, portabellas and shiitakes. Other than the veggies, the other change I made was I added a little thyme and ground sage to the filling, and a little extra cornstarch. Make sure to bake the bottom of the pie crust for about 10-15 minutes before you add the filling so the bottom of the pie won't get soggy. This was delicious and I will definitely be making this again.

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