Can have pie shell on the bottom and the top.

prepared pie crust Pick your favorite vegetables: squash, cut in cubes peas celery, sliced carrots, chopped green beans, sliced in 1/2" slices corn beans - black, white, kidney endamame onions or leeks, chopped mushrooms, sliced 1 red pepper, sliced fresh broccoli, chopped EVOO Bechamel Sauce: 2 c milk (or soy or almond) 1/4 c butter 1/4 c flour 1 t salt 1/4 t pepper 1/4 t nutmeg 1 cloves garlic, minced 1/4-1/3 c parmesan cheese 2 T chopped parsley, divided 1/2 T chopped fresh thyme, divided OR chopped basil

Preheat oven to 425. Grease casserole dish or pie plate.

Slice and chop all ingredients separately.

Heat a deep, wide pot or very large skillet, over med-high heat. Add a little EVOO and then add onion. Cook until slightly tender but not browned, 2-3 min, stirring occasionally. Add other 'hard vegetables' - carrots, celery, squash, etc. and cook 2 min to soften. Add garlic and any other vegetables (mushrooms, red pepper, broccoli, spinach, green beans, corn, other beans, endamame, etc) along with more EVOO if necessary. Season with S&P and cook over low heat while you prepare the bechamel sauce.

Bechamel sauce: Bring milk to a simmer in a med saucepan and remove from heat. Melt butter in a large saucepan over med heat. Add flour and cook, stirring until sightly darkened, 2 min. Whisk milk into flour all at once and stir until smooth. Add parmesan cheese, salt, pepper and nutmeg. Sauce should be think enough to coat the spoon; if not continue heating until thickened. Remove from heat and stir in parsley and thyme (or basil).

Spoon vegetables into prepared casserole dish or pie plate and then pour the bechamel sauce over the top. Top with the pie crust, crimping edges around side. Make a slit or two in the top of the pie crust.

Bake pot pie until browned and bubbly @35-40 min. Let stand 15 min before serving.