Day 3 Portobello Pot Pie-pg. 168 and All Purpose Crust-pg. 262
Hot from the oven!
For the vegetable broth I used Better Than Bouillon No Beef Base. It gives it a richer, heartier taste. I am always afraid of making pie crusts. (I don't know why) but making it in the food processor was so easy! I rolled it out between 2 sheets of wax paper and it worked wonderfully.
I just had to show off my handmade pottery plate by Jeanette Zeis; I love her stuff. I served this with a side of frozen organic green beans sprinkled with the No Salt Seasoning I made yesterday. Dee-licious!