Vegetable Pot Pie Filling

Greetings, dear readers.  I truly hope you and your families had a blessed Easter!

(Today's recipe was originally intended to be posted during my Lenten "Meatless Fridays" feature, but it managed to slip by without being published.)  

It was "love at first bite" when I tried the Chicken Pot Pie recipe by Sunday Baker, and even more so because I knew the recipe could easily be adapted for a vegetarian meal.  Swap out mushrooms and potatoes in place of the chicken, and you've got yourself a hearty and comforting meatless meal.  To streamline the recipe, I opted to forgo baking the pies (heck, I got rid of the pie crust altogether) because the filling itself is a fantastic stand-alone recipe.  Serve with rice, pasta, rolls, or better yet--biscuits--to round out the meal.  (That's a Cat Head Biscuit pictured above)


Vegetable Pot Pie Filling
Adapted from Sunday Baker

⅓ cup butter
⅓ cup flour
½ tsp. salt
¼ tsp. black pepper
½ tsp. onion powder
½ tsp. garlic powder
14 oz. can vegetable broth
⅔ cup milk
2 cups frozen mixed vegetable blend, thawed
15 oz. can whole new potatoes, drained and cubed
6 oz. jar whole mushrooms, drained and halved (quartered if large)

Melt the butter in a saucepan. Stir in the flour, salt, and spices until blended. Cook for several minutes, then slowly stir in vegetable broth and milk. Cook over medium-low heat until thickened. Stir in vegetables, potatoes, and mushrooms.  Cook until heated through.  Use to fill pie crusts before baking, or serve with biscuits.