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1
Preheat the oven to 425degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
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2
In a medium saucepan, combine the carrots, peas, potatoes and celery.
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3
Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes.
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4
Remove from the heat, drain and set aside.
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5
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes.
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6
Stir in the flour, salt, pepper, celery seed and garlic powder.
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7
Cook for 2 minutes to get the flour taste out.
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8
Slowly stir in the broth and then add the milk.
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9
Reduce the heat to medium-low and simmer until thick, about 5 minutes.
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10
Remove from the heat and stir in the drained vegetables.
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11
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate.
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12
Pour the mixture into the bottom crust.
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13
Roll out the second pie crust and place on top.
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14
Seal the edges and cut small slits in the top to allow steam to escape.
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15
Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes.
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16
If the top of the pie becomes too dark, loosely cover with foil and continue cooking.
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17
Cool for 10 minutes before serving.
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18
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
