Farmer's market vegetable pot pie

Ingredients

• •1 pie crust
• •1 tsp olive oil
• •1/2 lb Yukon gold potatoes, unpeeled, diced into 1/4 inch pieces
• •1/2 medium onion, finely chopped
• •1/2 cup cauliflower, cut into small florets
• •2 oz fresh green beans, trimmed and cut into 1 inch pieces
• •1 1/2 medium carrots, peeled, diced into 1/4 inch pieces
• •4 oz cremini mushrooms, cut into quarters
• •1/2 cup frozen peas
• •1/2 tsp salt
• •1/4 tsp black pepper, coarsely ground
• •1 tbsp sherry vinegar
• •1 tbsp all-purpose flour
• •3/4 cup milk
• •2 1/2 oz Boursin cheese
• •1/8 cup fresh parsley, finely chopped

Steps

1. 1Preheat oven to 400F. Thaw pie crust if needed. If using a crust *under* the pie (rather than an overcrust), pre-bake as directed (10-12 minutes). It won't really cook at all with the filling, so get it completely to the desired doneness here. Leave oven on when finished.
2. 2Heat oil in medium pot over medium high heat. Add potatoes, cauliflower, and onion; cook and stir 1 minute. Reduce heat to medium-low. Add carrots and green beans; cook, covered 5 minutes, stirring occasionally. Add mushrooms; cook, covered 5-7 minutes or until potatoes are tender, stirring occasionally. Stir in peas, salt and pepper, and bring them to heat. Deglaze with the vinegar.
3. 3Add flour to pot, and stir to distribute. Slowly add milk, stirring as you go. Add boursin and stir until it's melted thru. Stir in parsley.
4. 4Pour filling into a deep dish pie plate, and top with pie crust. (Or pour into the pre-baked under-crust.) Bake 15 minutes or until golden brown and filling starts to bubble. Let stand 5 minutes before serving.