Crusty Pot Pie

1. Simmer vegetables (except peas) and diced Veggie Cutlets in a small amount of water and salt until barely tender.
2. Drain and place the vegetables and cutlets in a 9" x 13" dish that has been lightly oiled around the top edge. Scatter frozen peas on top of the vegetables.
3. Make Basic Cream Sauce. Add water to the sauce to make 5 cups of sauce.
4. Pour the sauce over the vegetables. (Use plenty of sauce—a ratio of about half vegetables and half sauce.)
5. Make Flakey Pie Crust and roll it into a rectangle 1⁄4 inch thick and place it on the vegetables (to transfer, fold twice—then unfold in dish).
6. Bake at 350°F for about 25 minutes, until crust is golden brown.

Note: If you plan to serve this the next day, let it cool completely before covering. Then place the whole casserole in a plastic bag and refrigerate. (Otherwise, the crust is likely to wrinkle a bit, though it doesn't hurt the taste!) Remove cover and place in 350°F oven to heat before serving. A piece of foil may be placed loosely over the top if it begins to brown too much.

Cooking time: 90 minutes

Makes: 6-8 servings