Veggie Pot Pie - cooking recipe

Ingredients

1 cup peeled and diced potato
1/2 cup butter (or 8 Tbsp margarine)
2/3 cup diced onion
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1 dash celery salt
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup milk
1 family-size bag frozen mixed vegetables (or 2 small bags)
1 cup frozen lima beans
2 pie crusts (refrigerated or homemade)
1 egg beaten together with 1 tbsp water to make an egg wash (or 1/4 c egg substitute)

Preparation

Preheat oven to 425 degrees.
Place potatoes and frozen vegetables in a saucepan, cover with water, and boil until potatoes are fork tender. Drain.
Melt butter or margarine in a large pot. Add onions and saute for 2 to 3 minutes.
Add salt, pepper, poultry seasoning, and celery salt. Stir to mix. Add flour and cook for 2 minutes, stirring constantly.
Gradually whisk in vegetable broth, then milk. Let simmer for a few minutes to thicken.
Stir in vegetables and take off heat.
Place one pie crust into the bottom of a 9x13-inch casserole dish, or deep dish pie plate. Pour filling on top. Place second pie crust on top. Trim excess. Press the edges together to seal.
Brush egg wash on top and cut 4 slits in top crust for steam to escape.
Place on a baking sheet and place in oven to bake for 30 minutes, or until golden brown.