Veggie Pot Pie

Veggie Pot Pie

from allrecipes.com
90 min
6 servings

This mouthwateringly delicious pot pie is vegetarian.

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 large carrots, diced
  • 2 potatoes, peeled and diced
  • 2 stalks celery, sliced 1/4 inch wide
  • 2 cups cauliflower florets
  • 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
  • 3 cups vegetable broth
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 (14.1 ounce) package double-crust pie pastry, thawed

Directions

  1. 1

    Preheat the oven to 425 degrees F (220 degrees C).

  2. 2

    Heat oil in a large skillet or saucepan. Add mushrooms, onions, and garlic; cook for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower and green beans; add vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are just tender, about 5 minutes. Season with salt and pepper.

  3. 3

    Mix water, cornstarch, and soy sauce in a small bowl until cornstarch is completely dissolved; stir into vegetables and cook until sauce thickens, about 3 minutes.

  4. 4

    Roll out 1/2 of the dough to line an 11x7-inch baking dish. Pour vegetable filling into the pastry-lined dish. Roll out remaining dough; arrange over filling, then seal and flute the edges.

  5. 5

    Bake in preheated oven until pie is golden brown on top, about 30 minutes.