It was so beautiful when we woke up this morning.  Everything had a few inches of fresh, untouched snow.  Cold + January = comfort food.  I confess, this recipe isn’t low cal. I also confess that I didn’t make it tonight.  I opted for family time and spaghetti with jarred sauce!  Not that veggie pot pie takes a ton of time to make, but Wednesday nights somehow lend themselves to whatever we can make in 10 minutes or less. veggie chick’n pot pie ingredients top and bottom pie dough (you can save time and buy pre-made dough) faux chicken/turkey (I usually use the Quorn roast or any brand of the “chicken” patties) 1 large or 2 small potatoes 1 onion 1 carrot 2 stalks of celery 2 pats of margarine 1 veggie bouillon cube 1 tbsp dried or 2 tbsp fresh parsley 1 pinch of thyme (dried) or about 1 tsp fresh 1 cup of veggie broth 1 pinch of poultry seasoning 2 tbsp flour 1 can of cream of celery soup salt and pepper …