Zesty Veggie Pot Pie

This vegetarian pot pie is loaded with fresh veggies and a zippy, garlicky tomato sauce -- we promise you've never had a pot pie like this before! Store-bought pastry crust makes the prep work easier, and you could also use puff pastry if you like. Liquid aminos add a nutrition hit and give the pie a rich flavor. Now this is how you get all the veggies into your kids!

PREP TIME: 15 minutes
COOK TIME: 1 hours 20 minutes

1 package store-bought pastry crust
1 tablespoon heavy cream
1 large or 2 medium-sized zucchini, washed, ends removed and cut into cubes
1 medium-sized yellow or red onions, cubed
3 stalks celery, washed and cut into 1/2 inch slices
3 cups butternut or acorn squash, cut into 1/2 inch cubes
1 large or two medium tomatoes, cut into chunks or 1 14.5 ounce can diced tomatoes with juices
1 cup frozen peas
3 cloves garlic, minced
3/4 cups vegetable stock
2 teaspoons Bragg's liquid aminos (optional)
4 tablespoons butter or olive oil
4 tablespoons all-purpose flour
1/2 cup Italian parsley, chopped

Preheat your oven to 375F.

Heat a large skillet to medium. Add butter or olive oil and onions. Sauté onions until they become translucent, about 7-8 minutes. Add garlic and cook for another two minutes. Add flour and stir mixture together. Cook for 2 minutes. Add vegetable stock, Bragg's aminos and tomatoes with juice and cook until sauce begins to thicken slightly, about 5-7 minutes.

Turn off heat, and add the zucchini, celery, squash, peas and parsley to the pan. Fold gently to combine and season with salt and pepper to taste.

Add entire mixture to a 3 quart baking dish. Cover with pie crust and seal the edges of the crust around the edge of the dish with your hands. Brush with cream and vent the crust with a knife.

Bake for 45 minutes to an hour, until crust is browned. Remove from oven, let cool for ten minutes and serve.