Vegetable pot pie

1 small can white beans, drained
1 1/2 cup frozen peas, thawed
3 carrots, cut in half lengthwise then sliced thinly
1/2 cup celery, chopped
1 medium potato, cubed
2 sprigs fresh rosemary
1/4 tsp thym
1 tsp chicken bouillon
pepper
2 tsp butter
2 tsp flour
2 cups milk
1 prepared pastry crust

Place potato, carrots, rosemary, thym and bouillon in a saucepan and add enough water to barely cover them. Bring to a gentle boil and cook until just tender. Add celery and beans. Cover and turn off heat.

In a large frying pan, melt the butter over low heat. Stir in flour with a wire whisk. Cook over low heat, stirring constantly. Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken.

Once the sauce thickens (think gravy) stir in the cooked vegetables and liquid from cooking. Taste and season with salt and pepper. Stir until mixed evenly.

Roll pastry crust out and place in a slightly undersized baking dish so that the edges stand above by about 1/2 inch. Pour filling into crust, then gently bring the edges in to wrap over filling a little.

Bake on 350° 25-35 minutes until browned and bubbly.