Garden Vegetable Pot Pie

• 8 cups low sodium vegetable stock
• 3 large russet potatoes cut 1-inch
• 6 large carrots cut 1 inch
• 2 cups broccoli florets
• parsnip, turnips, turnip greens and fennel all cut into about 1 inch pieces
• 6 tbsp unsalted butter
• 2 onions
• 1 garlic clove
• 6 tablespoons all purpose flour
• 2 cups of milk
• 2 tsp herbs de provence
• 1 tbsp cassis
• 1/2 cup white wine
• CRUSTS
• 2 15 packages "all ready" pie crusts
• 1 egg, beaten to blend

1. FOR FILLING: Bring stock to boil in heavy sauce pan. Add potatoes to stock, simmer 10 minutes. Transfer to bowl using a slotted spoon. Add carrots to stock mixture, cook until tender about 15 minutes. Using slotted spoon add carrots to potatoes. Add broccoli to stock and cook until crisp tender about 3 minutes. Add to potatoes and carrots. Add whatever other veggies you want and cook until crisp tender. Add veggies together. Boil stock down to 2 cups.
2. Melt butter in heavy sauce pan over medium heat. Add onions and saute until translucent, add garlic for 1 minute more about 8 minutes total. Add flour and stir until golden about 2 minutes. Add cassis and gradually add in hot stock mixture. Mix in milk and herbs. Add wine and cook until thickened to sauce consistency, about 10 minutes. Add veggies to sauce. Season to taste with salt and pepper. Can be prepared a day ahead and refrigerated.
3. FOR CRUSTS: Preheat over 425. Line each of pie crusts with foil and pie weights. Bake for 10 minutes, remove foil and continue baking for 10 more minutes. Remove from oven, maintaining oven temperature. Divide filling between crusts. Cover each pie with crust and crimp. Cut small holes into crust to vent and brush with egg glaze. Bake until golden about 25 minutes.

vegetable stock, russet potatoes, carrots, broccoli florets, butter, onions, garlic, flour, milk, herbs, cassis, white wine, crusts, egg

Taken from www.epicurious.com/recipes/member/views/-garden-vegetable-pot-pie-50151209 (may not work)