VEGGIE POT PIE

2 C broccoli
2 potatoes-cut in bite size pieces
3 carrots-chopped
1 C peas
1 C corn
1 C zucchini-chopped
3 T butter
4 T ww flour
2 C milk
1/4 C sour cream or yogurt
1 t salt
1 T sugar
Basil, tarragon, thyme, and pepper

Steam the potato, broccoli, carrot, and zucchini. (do not over cook)

Melt the butter, stir in the flour, slowly add milk, stir constantly, simmering until thick. Add the peas and corn, and other veggies as they are finished steaming. Then stir in sour cream. Place in large, deep casserole dish (3 liter capacity). Top with dumpling crust and bake 30-45" @ 350.

Dumpling Crust for Veggie Pot Pie:

1/2 C ww flour-heaping
1/2 C water
1/4 C sour cream or yogurt
1 T honey
1/2 t baking soda
1/2 t baking powder
1/4 t salt

Stir all ingredients together then spread over top of Veggie Pot Pie before baking.