Step 1

Heat oven to 425 degrees F.

Step 2

Add the potatoes, carrots and cauliflower to a large pot and cover with water.  Bring to a boil and boil for 15 minutes.  Next, add the broccoli and peas and cook for another 10 minutes.  Vegetables should be fork tender.

Step 3

Heat a large skillet over medium heat and add the butter and onions.  Cook onions for 2-3 minutes, until softened, and then add the flour.  Stir mixture together until it resembles a thick paste.

Step 4

Next, add in the vegetable broth, milk, curry powder, salt, pepper and celery seed.  Cook mixture, stirring often, until thickened and coats the back of a spoon, 10-15 minutes.

Step 5

Add vegetables to sauce and mix until combined.

Step 6

Place one pie crust in the bottom of a large baking dish and then pour vegetable mixture in.  Top with second pie crust.  Press the edges of the pie crusts together and cut any excess off.  Poke a few air holes in the top of the pie crust and bake pot pie until pie crust is cooked through, 30-40 minutes.

Step 7

Let cool and enjoy!  Top with fresh parsley, if desired.