Veggie Pot Pie
A mouthwatering-good vegetable pot pie.
- 2 tablespoons olive oil
- 1 onion, chopped
- 8 ounces mushrooms
- 1 clove garlic, minced
- 2 large carrots, diced
- 2 potatoes, peeled and diced
- 2 stalks celery, sliced 1/4 inch wide
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 cups cauliflower florets
- 1 cup fresh green beans, snapped in 1/2 inch pieces
- 3 cups vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 recipe pastry for a 9 inch single crust pie
1 Preheat oven to 425 degrees F (220 degrees C).
2 Heat oil in a large skillet or saucepan. Add the onions, mushrooms, and garlic; saute briefly. Mix in the carrots, potatoes and celery. Sprinkle with salt and pepper; stir well.
3 Mix in the cauliflower, green beans and vegetable broth. Bring to a boil then turn heat down to a simmer and cook until vegetables are barely tender, about 5 minutes.
4 In a small bowl mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Add this mixture to the pan of vegetables and stir until sauce thickens, about 3 minutes.
5 Press the crust into an 11×7 inch baking dish. Pour the filling into the crust and cover the pie filling with the top crust.
6 Bake for 30 minutes or until the crust is brown.
Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Total Fat 15g