Oh comfort food...how yummy you taste on a cold snowy day. Though, I've been known to make this dish in Summertime too. I make a double crusted pie, and modify a Martha Stewart recipe that I have used before. I usually put shredded chicken in my pot pie, but I just ran out of time last night. If you've never made your own pie crust before, it's way easier than you would think and so much tastier than store bought crust. I make my pie dough in the food processor and it takes about two minutes.
Double pie crust:
2 1/2 cups flour
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1/4 - 1/2 cup ice cold water
Combine flour and salt in the bowl of food processor and pulse a couple
of times. Add in the cubed butter and pulse until the mixture looks
like coarse meal.
With the processor on, add in the water in a steady
stream and pulse just until the dough holds together.
The dough will look crumbly, that's normal.
Divide dough in half and shape into two discs, chill in the fridge while you make the filling for your pie. While your filling is cooking, roll out the first disc of dough and gently press inside the pie pan.
This carrot was planted last Summer. I love planting carrots, they are tasty and I'm
ensured at least a little bit of homegrown goodness in January and
February. They will stay in the ground without rotting all winter.
For the filling:
Dice up 1/4 of a large onion and whatever other vegetables you want in your pie. I cut up one very large carrot and 3 celery stalks. Next cook veggies in a skillet over med/high heat for 8-10 minutes. Add 1/4 cup flour and cook for another minute, stirring constantly.
Gradually add 2 1/2 cups of milk (I used 1 1/2 cups of low fat milk and 1 cup of half and half) and cook, stirring until mixture thickens. Once it's thick, remove from heat and stir in peas and corn. Season with 1 tsp salt, 1/4 tsp pepper, and I like to use about 1 tsp of Kirkland's no salt seasoning mix. I have a bit of a thing going with feta cheese these days, so I went ahead and added a bit of that on top of the mixture. Then roll out the other disc of dough put it on top, pinch the ends together and cut vents in the top of the pie crust.
Bake at 375 degrees for about 30 minutes, or until crust is golden and filling is bubbly. Let cool for a few minutes before serving and enjoy!
Gradually add 2 1/2 cups of milk (I used 1 1/2 cups of low fat milk and 1 cup of half and half) and cook, stirring until mixture thickens. Once it's thick, remove from heat and stir in peas and corn. Season with 1 tsp salt, 1/4 tsp pepper, and I like to use about 1 tsp of Kirkland's no salt seasoning mix. I have a bit of a thing going with feta cheese these days, so I went ahead and added a bit of that on top of the mixture. Then roll out the other disc of dough put it on top, pinch the ends together and cut vents in the top of the pie crust. 
One of the easiest ways to spice up pancakes, waffles, french toast, or ice cream is with sauteed apples. I cut up three small apples and placed them in the pan. Then put 1 tbsp butter, 1/2 tsp cinnamon, and 1 tsp brown sugar in the pan and sauteed it all together for about two minutes. You could do it for longer if you want your apples a little more cooked, I prefer them to be a little crunchy. 
Thinly slice through the apple ( if you have a corer, use that first, otherwise you'll have to core them after you cut them...like me).
Cut broccoli into bite size pieces and set aside. Mince garlic cloves and saute in 3 tablespoons of olive oil. Cook over medium-high heat. Be careful not to overcook the garlic, it only needs to cook for about 30 seconds, then add in the one can of Cannellini beans. Season with salt and pepper. Cook for a couple of minutes and add in the broccoli, cook together stirring occasionally for about five minutes, then add in the spinach. Cook for another couple of minutes, turn on low and simmer until pasta is ready. Also, I always like to add a few shakes of garlic salt at the end too. Taste as you go and add more if you think it's needed. If you like heat, you can add some red chili pepper flakes, I'd start with 1 tsp. Top the pasta and veggies with freshly grated Parmesan cheese and enjoy!
Wash and peel turnips, cut into wedges. Put a couple of tbsp of olive oil in a large Ziploc bag, along with a few shakes of garlic salt and pepper. Place the wedges into the bag and let a really cute toddler shake them up for you. Put on a parchment paper lined cookie sheet and cook at 425 degrees for about 20 minutes, the last five minutes, sprinkle with Parmesan cheese.
1/2 cup of honey or maple syrup (or both) sometimes I'll add in a little bit of molasses too
Preheat your oven to 400 degrees as you are preparing your vegetables. I used onions, yukon gold potatoes, carrots, broccoli, cauliflower, and put the cherry tomatoes in at the end. This is just what I had on hand, other veggies I might use would be sweet potatoes, brussel sprouts, peppers, or any kind of squash. So I just mixed the vegetables up in my cookie sheet and drizzled olive oil and balsamic vinegar over the top, and sprinkled the veggies with salt and pepper. Mixed it all up and cooked for about a half an hour. Then I stirred up the veggies and added cherry tomatoes and about 1/4 cup of Parmesan cheese for the last 10 minutes. I mixed this yumminess in with some salad greens to make a tasty roasted vegetable salad.
Tonight we had a simple dinner. We ate baked chicken breast (seasoned with garlic salt and Kirkland's organic no salt seasoning) on top of romaine lettuce, lots of veggies, feta cheese, and homemade honey mustard dressing. We also had whole grain artisan bread with garlic butter. As simple as tonight's dinner was, it still had special touches. The garlic butter instead of plain butter is such an easy way to make the bread so much more flavorful. For the garlic butter I minced three cloves of garlic and squished them with a fork until it became almost like a paste. Then I added about four tablespoons of room temperature butter, mixed it up and slathered it on the bread. Also, there is nothing better than homemade dressing, it's easy to make and I like that I know every ingredient and can control the amount of salt and sugar I add to my meal.
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