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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 469 Calories

Ingredients

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

Recipe Instructions

Step 1

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.