Sweet Pea Pot Pie

(Filling)
Put:
2 1/2 - 3 c diced potatoes
1 1/2 c sliced carrots
1 c diced onions
3 c water
1 1/2 t salt
in a pot & bring to a boil.
Reduce heat & cook with lid slightly ajar on med. high for 20 min. stirring occasionally.
Drain & set aside.

(Bottom Crust) optional
This recipe works great without a Bottom Crust, but if you want a Bottom Crust for a more crustier Pot Pie, make:
Medium or Large Pie Crust

Make 7 - 8 slits in the Top Crust with a knife.

For the Pot Pie made with a Top Crust only
bake at 350º for 45 min.

For the Pot Pie made with a Bottom Crust & Top Crust bake at 350º for 1 - 1 1/4 hrs.

Cut into rectangles & serve
or cool down & refrigerate in an airtight container for up to 3 days.

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Preheat oven at 350º

(Top Crust)
Make:

to use as a Bottom Crust.

Spoon or pour the Filling into a 9x13 pan or into the Bottom Crust.

Sprinkle:
1 1/2 c frozen sweet peas, thawed
on top of the Filling.

Make: White Sauce
(with cashews)
Click Picture

Small Pie Crust
for a thinner crust

OR

Medium or Large Pie Crust
for a thicker crust

& pour over the Filling & sweet peas.