It’s 3.14, that means Pi day!
So naturally I had to be corny and make a post about pie. Personally, I like savory pie even better than sweet pie. So today, I’m going to share one of my favorite recipes.

Veggie Pot Pie

Here’s what you need

• Mixed vegetables of your choice (you can even break out your 5 and a half pounnd mixed bag!)
• Bisquick
• 2 tsp egg replacer or baking soda
• vegetable bouillon cube
• Your choice of white beans, kidney beans or seitan
• 1/2 tsp black pepper
• 1/4 tsp thyme 

I don’t really follow strict recipes, so it’s hard to tell you exactly what to do especially with something as flexible as a pot pie. Like soup, pot pie can be a great excuse to use up left overs or a safe way to experiment with new vegetables. Whatever ingredients you choose, here is what you do:

1. Preheat oven to about 400
2. In a small bowl mix about 1 tablespoon Bisquick with small splashes of water until mixture is no longer thick or pasty. This will act as thickener for your broth.
3. In a microwaveable mug or on the stove top, make a concentrated broth with bouillon cube. Combine broth and watery bisquick mixture
4. In another bowl mix 1 cup bisquick, water, and egg replacer/baking soda until you reach a consistency a little thicker than pancake batter. Add thyme and black pepper in to batter.
5. In an ungreased pie pan, casserole glass, whatever, combine vegetables and broth mixture.
6. Pour the thicker batter on top.
7. Bake in oven until top is golden brown.