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Veggie Pot Pie

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.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 6 servings

Calories: N/A per serving

Ingredients

  • 2 tablespoon - 2 tablespoons olive oil
  • 8 ounce - 8 ounces mushrooms, sliced
  • 1 - 1 onion, chopped
  • 1 clove - 1 clove garlic, minced
  • 2 - 2 large carrots, diced
  • 2 - 2 potatoes, peeled and diced
  • 2 stalks - 2 stalks celery, sliced 1/4 inch wide
  • 2 cup - 2 cups cauliflower florets
  • 1 cup - 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
  • 3 cup - 3 cups vegetable broth
  • 1 teaspoon - 1 teaspoon kosher salt
  • 1 teaspoon - 1 teaspoon ground black pepper
  • ¼ cup - 0.25 cup water
  • 2 tablespoon - 2 tablespoons cornstarch
  • 2 tablespoon - 2 tablespoons soy sauce
  • 1 package - 1 (14.1 ounce) package double-crust pie pastry, thawed

Instructions

  1. Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  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. 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. 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. Bake in preheated oven until pie is golden brown on top, about 30 minutes.

Nutrition

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