Start with the crust. Mix 2 cups of flour and salt together in bowl. Cut in margarine until dough looks crumbly. Stir in 1/4 cup of water. Roll dough into a ball. Divide in half. Roll out dough for bottom and place into a standard greased pie plate.
Cook chopped vegetables till about 3/4 of the way cooked (cook less for crunchier.) Do not cook spinach, thaw and drain as directed on package while vegetables cook.
To make sauce, heat broth in large pot, add spices, and lower heat. Add remaining cup of flour slowly till slightly thickened.( You can also use dairy free milk and add cubes directly which will make a creamier sauce.)
Mix together sauce and cooked vegetables.
Spoon vegetables and sauce into pie shell. Add thawed spinach on top.
Roll out remainder of dough and cover pie.
Bake at 400 °F (200 °C) for about 45 minutes or until crust is golden brown.
Note: recipe can be made with a variety of different vegetables, for example in the fall I like using seasonal vegetables like potatoes and squash.
There are 442 calories in 1 serving of Vegetarian Pot Pie.