Vegetable Pot Pie

OK, I know, not the classiest of dinners, but trust me, it's delicious--and comforting. Putz around with the veggies and add whatever you like best. You could add chicken, too, of course.

1/2 cup sliced celery
4 small red potatoes, diced
1/2 cup carrots
1/2 cup corn
1/2 cup green beans
1/3 cup chopped onion
1/3 cup butter
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1-3/4 chicken or vegetable stock
2/3 cup milk
2 unbaked pie crusts

Oven to 425.

Cut up veggies and either a) cook them in water on the stovetop (I don't like doing this because you lose vitamins) or b) nuke them in the microwave until they are tender (the elegant method I prefer). Set them aside.

In a saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, and pepper, and cook for 2 minutes. Slowly stir in stock and milk. Simmer over medium-low heat, stirring constantly, until thick. Set aside.

Place the vegetable mixture in the bottom of a pie crust. Pour hot liquid mixture over that. Cover with top crust and flute the edges to seal. Make several small slits in the top to let steam escape.

Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.