Veggie Pot Pies - cooking recipe

Ingredients

Crust
1 cup all-purpose flour, sifted
1/2 teaspoon salt
1/3 cup margarine or 1/3 cup trans-fat free shortening
2 -5 tablespoons cold water
Filling
2 tablespoons margarine
1/2 medium onion, diced
3 tablespoons flour
2 1/2 cups vegetable broth
1 bay leaf
1/2 cup baby carrots, sliced thin
1 stalk celery, diced
1 leek, sliced
salt and pepper
1 teaspoon fresh thyme (or 1/4 tsp dried)
1 tablespoon flat leaf parsley, chopped
1 cup peas
1 tablespoon agave nectar or 1 tablespoon honey

Preparation

Pie Crust: Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the margarine into the flour. Add salt and water. Mix until dough is formed. Roll out on flat surface. Cut out circles to fit top of souffle dishes.
Preheat oven to 350\u00b0F.
Melt margarine in large pot and add onion. Saute until transparent. Add flour and brown for about 2 minutes. Add broth and stir. Add bay leaf, carrots, celery, leek, salt, pepper, and thyme. Simmer until carrots (and potato, if using) are done.
Stir in parsley and peas. Remove bay leaf. Using a 1 cup measuring cup, scoop into 8-ounce Souffle Dishes. Place pie dough pieces over mixture, cut X in dough, and brush with agave nectar. Place souffle cups on baking sheet.
Bake until crust is done, about 25-35 minutes (check crust at 20). The inside will be boiling hot, so be careful!