Vegetable Pot Pie

Preheat oven to 425°F. Use kitchen twine to tie together all the herbs in the poultry blend package and the bay leaf. For filling, in a 4-qt. saucepan, cook mushrooms, onions, celery, and bell pepper over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the herb bundle, 3 cups of the broth, the squash, chickpeas, and corn. Bring to boiling; reduce heat. Cover and simmer 5 minutes or until vegetables are nearly tender. Whisk together flour and the remaining ¼ cup broth; stir into vegetables. Cook until thick and bubbly, stirring occasionally. Stir in peas. Remove pan from heat. Remove and discard the herb bundle. Season filling with salt and pepper. Spread into a 2½- to 3-qt. round or oval baking dish. On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a circle or oval slightly larger than the dish. Cut several slits in dough; place on filling and seal. Brush with milk. Bake 15 minutes or until crust is browned and filling is bubbly. Prep-time: 20 MINUTES / Ready In: 4 HOURS, 20 MINUTES Makes 8 carrot dogs Serving size: 1 dog