Creamy Vegetable Pot Pie - cooking recipe

Ingredients

Pastry
1 cup butter
2 1/4 cups flour
5 -6 tablespoons cold water
Filling
1/2 cup butter
1 cup chopped celery
1/2 cup chopped onion
1/4 cup flour
2 vegetarian vegetable bouillon cubes
3 cups milk
1 cup frozen soybeans
1 cup cooked broccoli
1 cup cooked potato
1/2 cup cooked carrot
2 cups cooked white pearl onions
1 teaspoon thyme leaves
1/2 teaspoon pepper

Preparation

Make the dough:
Crumble salt, flour, and butter.
Add water one tablespoon at a time.
Stir lightly until dough clings in a ball.
Roll with rolling pin to make dough for 2 pies.
Cook the Vegetables:
Ahead of time, boil the pearl onions, carrots, potatoes, and broccoli until they are not quite fully cooked.
Make the filling:
Saute celery and chopped onions with butter.
Add flour to make a paste.
Add milk and boullion.
Cook until thickened.
Add cooked vegetables, frozen vegetables, and spices.
Put the filling in the pie crusts and put the tops on the pies.
Bake 20-25 min at 375 degrees.