Lentil Pot Pie

This is the best pot pie I have ever tasted.  Even Bob, who hates pot pies, liked it!  It's a bit time intensive, but definitely worth it!

Serves 6-8

3/4 c dry lentils

1 c sliced carrots

1 c frozen peas

1/2 c sliced celery

1 potato chopped

1/2c chopped onion

1/3 c flour 

1/2 t salt

1/4 t pepper

1/2 t rosemary

1/2 t sage

1/2 t oregano

1/2 t garlic powder

2 1/3 c vegetable broth

1 c almond milk

2 9" pie crusts

In sauce pan, combine lentils, carrots, peas, celery, potatoes.  Boil 15 min.  Set aside.  

In other sauce pan, saute onions; stir in flour and all spices.  Slowly stir in broth and milk.  Simmer until thickened.

Place lentils in bottom of pie crust, pour hot liquid mixture over.  Cover with top crust, seal edges.  Cut slits in top.  Bake at 425 for 30-35 min. until golden brown and bubbly.

* I like to use almond milk in soups and such.  Soy milk, even regular, is too sweet and leaves an after taste.  However, when making breads, desserts, etc, soy milk works fine!