- VE
- VN
- GF
- LS
- LC
- LC
- LF
Veggie Pot Pie
This pot pie is vegetarian. Potatoes, mushrooms, cauliflower, green beans, and carrots are cooked in a savory sauce, then baked a flaky pie crust.
Ingredients
Instructions
- Step 1
Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
- Step 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.
- Step 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.
- Step 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.
- Step 5
Bake in preheated oven until pie is golden brown on top, about 30 minutes.
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Per serving
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