Vegetable Pot Pie

Ingredients

  • 2 tablespoons butter
  • 1/6 tablespoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1/3 tablespoon ginger
  • 1 can (15 ounces) lentils, drained
  • 1 tablespoon (Dijon) mustard
  • 1/3 tablespoon nutmeg
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/3 tablespoon pepper
  • 2 sheet refrigerated pie crust
  • 1/2 teaspoon salt
  • 1 cup vegetable broth
  • 3 cups frozen mixed vegetables, thawed

Optional Ingredients

  • Optionally use chicken broth instead of vegetable broth

Directions

  1. Preheat oven to 375°.
  2. In a large skillet, melt butter over medium heat.
  3. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes.
  4. Stir in flour until blended;
  5. gradually whisk in broth.
  6. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  7. Stir in mustard, spices and salt.
  8. Transfer to a pie plate.
  9. Place pie crust over filling.
  10. sprinkle with Parmesan.
  11. Bake until golden brown, 30-35 minutes.
  12. Cool 5 minutes before serving.