Veggie Pot Pie

I'm starting the "Daniel Fast" (www.daniel-fast.com) tomorrow and have been searching for recipes that are allowed on this fast.  I'll be posting some of my own creations here.  Today's creation was a veggie pot pie.

Crust:
2 c. flour
2/3 c. vegetable oil
1 tsp. salt
1/4 c. water

Sift together the flour and salt.  In a mixer, slowly stir in the oil.  Allow to continue mixing until it looks like crumbs.  Slowly add the water.  It will be crumbly because of the use of oil rather than butter or shortening, but you can easily flatten it in the bottom of the baking dish and sprinkle above the top.  I pressed 1 c. of the mixture in the bottom and sprinkled the rest evenly above the filling.

Filling:
1 bag frozen mixed vegetables of your choice
2 c. vegetable broth
2 tbsp. oil
4 tbsp. flour

For the veggies, I like a variety of peas, carrots, celery, onions, potatoes, lima beans, okra and onion.  But you can use about 3-4 c. any variety of vegetables that you like.  If you use something I didn't mention, I can't promise that it'll be good.  Boil the veggies until tender crisp.  In a saucepan, whisk together oil and flour until it makes and paste of dough that begins to become fragrant and color a bit.  Slowly stir in vegetable broth and whisk well to combine.  Watch closely, whisking often until it comes to a low boil.  Whisk continuously for 2 minutes.  Remove from heat and combine with strained veggies.

Preheat oven to 400 degrees F.  If you haven't already done so, press 1 c. crust into bottom of a round baking dish.  Pour veggie / gravy mix over the crust.  Top with the remaining crust.  Bake 20 minutes.  Let cool about 5 minutes before serving.