Vegetable Pot Pie

1 9-inch pie crust
1 cup frozen mixed vegetables
5 or 6 mushrooms, sliced
4 russet potatoes, diced
2 tbsp butter
2 tbsp flour
1 cup vegetable stock, warm
1/4 cup milk
1/2 cup shredded cheddar cheese
Salt and pepper
1 egg, beaten

Preheat oven to 375 degrees.
In a pot, boil the potatoes until you can just barely pierce them with a fork, but still have some resistance - about 10 minutes. Drain and set aside.
Saute the mushrooms in a pan with butter until they are just soft and tender. Set aside.
In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute, until bubbly. Whisk in the warm vegetable stock, and bring to a boil, stirring often. Whisk in the milk and season with salt and pepper. Turn off the heat.
Combine the mushrooms, vegetables, potatoes sauce and cheese. Taste for seasoning and add more salt and pepper as needed.
Pour the mixture into an 8x8 inch glass baking dish. Cover with the pie crust and cut vents in the crust to allow steam to escape. Brush with the beaten egg. Bake for about 30 minutes at 375, or until crust is golden brown, and mixture is bubbly.

*Yes, this happens to be my chicken pot pie recipe, minus the chicken. But it's just so darn good that I had to feature this recipe. I highly recommend using a homemade pie crust for this, but using a store-bought one is ok. I love to serve this with homemade biscuits and applesauce. This dish is best served on a cold winter day because pot pie is such a comfort food and just warms your soul. Enjoy friends!

Seek good, not evil, that you may live. Then the LORD God Almighty will be with you, just as you say he is. Amos 5:14