Vegetable Pot pie

Huh, recipe 100. I guess that's one way to kick off the new year!

Mats:
2 Tbsp olive oil
1 leek, white and light green parts only. Split in half lengthwise, wash the grit out (there's always grit in the leaf layers), and cut into 1/2 inch rounds.
2 carrots, peeled and cut into 1/2 inch rounds.
2 stalks celery, cut into 1/2 inch bits (noticing a trend?)
2 Tbsp flour
2 1/4 cups vegetable or chicken broth. If you're using bullion cubes, use 1 cube with 2 1/4c water
1 tsp poultry seasoning (otherwise known a 1/4 tsp each of dried rosemary, thyme, sage, and lemon pepper)
4 red skinned potatoes, cut into 1/2 inch pieces. Leave the skins on!
4 cloves garlic, peeled and crushed
1 cup frozen peas
1 head broccoli, chopped into bite-sized chunks. If you're using frozen broccoli, use 1 cup.
1 9-inch pie crust, rolled out big enough to cover your pie plate.

Preheat the oven to 400.

In a large saucepan, heat the oil over medium heat. Add the leek, carrot and celery. This is really close to our friend 'mirepoix', just using leek instead of an onion. Leeks are close enough to onions in taste that if you don't want to use a leek, or can't find them, substituting a yellow onion is perfectly fine.

Cook the vegetables together for 5 minutes on medium heat, stirring occasionally.

Add 2 Tbsp flour and stir so the veggies are coated. We've added flour to an oil - we've now made a 'roux'! It's olive oil instead of the more common roux-base butter, but same principle.

Add the crushed garlic and cook for 1 minute.

Add the vegetable/chicken broth, poultry seasoning, and the potato pieces. Stir so the potatoes are submerged in the liquid, then cover and cook for 10 minutes.

Remove from heat, stir in the peas and broccoli, then pour into a pie pan. Note that there is no bottom crust on the pot pie!

Drape the pie crust over the vegetable mixture. It should overhang the edge of the pie plate by about a half inch. Press the hanging edges onto the pie plate to seal the pie shut, then poke a few holes in the crust for steam to escape.

Bake at 400 degrees for 30-40 minutes, or until the crust is golden brown.

Let sit for 10 minutes to allow the broth to thicken before scooping and serving.