1 cupfrozen green peas, corn, and green beans mixture
2teaspoonsfinely chopped fresh parsley
1tablespoonbreadcrumbs
1eggbeaten with one teaspoon water for egg wash
Equipment
1 Deep dish pie plate
Method
Preheat the oven to 400°F.
Heat oil and butter in a saucepan. Add onion, celery, and carrots, and saute until soft and shiny. Season with salt and pepper.
Add potatoes, and garlic and cook stirring until potatoes are partly cooked.
Add all-purpose flour and cook, stirring to remove the raw taste of flour and make it slightly golden.
Add broth and heavy cream slowly while stirring to avoid lumps and form a smooth sauce. Let it simmer for ten minutes to cook the potatoes until tender.
Stir in peas, corn, and bean mixture along with thyme and oregano. Stir and let it simmer to get all the vegetables fully cooked.
Sprinkle chopped parsley and stir well. Transfer the saucepan to a rack and bring the filling to room temperature.
Meanwhile, grease a deep-dish pie plate and sprinkle some breadcrumbs to keep the bottom crust dry, then line it with one sheet of pie crust. and adjust well.
When the filling is at room temperature, add to the crust-lined pie plate. Cover with the remaining pie crust. Seal and crimp well to prevent leakage during cooking.
Brush with egg wash thoroughly. if the crust is warm while you work with it, refrigerate for 10 minutes to prevent it from sagging.
Bake for one hour until golden brown. Also, make sure to cover the edges with foil from becoming too dark. Also, know your oven temperature. some ovens are hotter than others
