Vegetable Pot Pie

I made this recipe up on a whim.  We eat a lot of meatless meals and sometimes you just need to mix it up and try something new.  We love chicken pot pie and a vegetable pot pie sounded like a great alternative.  We both thought it turned out well. It was a nice warm filling meal on a cold night.

2 pie crusts
3 cups red potatoes (diced)
1 1/2 cups frozen corn
1 1/2 cups frozen peas and carrots
1 onion diced
5 tbsp butter
5 tbsp flour
1 1/2 cups veggie or chicken broth
1 cup milk
salt and pepper to taste

Heat oven to 350.  Boil the diced red potatoes for 5 minutes.  Drain and stir in the corn, peas and carrots. Set to the side. Melt the butter over medium heat then saute the onions until translucent. Whisk in the flour and cook for 2 minutes.  Slowly whisk in the broth and then the milk. Stir until it begins to thicken up. Pour over the vegetables and stir. Place one pie crust in the bottom of the pie plate.  Pour the vegetable mixture into the crust then top with the remaining crust.  Seal the edges and cut 5 slits into the top of the crust. Bake for 45 minutes to 1 hour.  Let cool for 5 to 10 minutes before slicing.