Veggie Pot Pie

This was absolutely delicious. The "gravy" was much better than I thought it was going to be definitely beat a can of Campbell's cream of celery (and no MSG!).

Ingredients:
One bag of refrigerated, diced potatoes
Several handfuls of green beans, snapped in half
Handful of carrot slices
Two handfuls of frozen peas
One small can of corn
2 frozen pie crusts, thawed 15 minutes
2 cups veggie broth
2 tbsp corn starch
2 tbsp soy sauce
two pinches thyme
salt and pepper

In a saucepan over medium heat, combine the vegetables with the broth. Add the soy sauce and the corn starch, simmering until the sauce thickens. Remove from heat, add the thyme and salt and pepper. Pour everything into a pie crust and use the other crust to top the first. Bake at 425 for 30 minutes or until golden.