Recipe: Veggie Pot Pie


3 Tbsp. butter
2 Tbsp. flour
1.5 cups broth
3 carrots, cut into coins
1 cup celery, sliced
1 cup fresh or frozen peas
1/4 tsp. dried mustard
salt and pepper
1/2 cups all-purpose flour
1/2 cups whole wheat flour
2 tsp. baking powder
1 tsp. salt
2 Tbsp. cold butter
2/3 cup milk


Melt butter.  Stir in flour and cook over low heat one minute.  Add broth, stirring constantly.  Cook over low heat until thick, stirring occasionally. Add the carrots and celery and let cook for 15 minutes. Stir in the peas. Add mustard and salt and pepper to taste, then pour into your baking dish.  Mix dry ingredients, then cut in butter. Stir in the milk.  Drop by the spoonful on top of pot pie. Bake until the biscuits are brown and fluffy, about 25 minutes.