This mouthwateringly delicious pot pie is vegetarian.
Prep Time::30 mins
Cook Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::6
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
ΒΌ cup water
2 tablespoons cornstarch
2 tablespoons soy sauce
1 (14.1 ounce) package double-crust pie pastry, thawed
Directions
Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
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.
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.
Roll out 1/2 of the dough to line an 11×7-inch baking dish. Pour vegetable filling into the pastry-lined dish. Roll out remaining dough; arrange over filling, then seal and flute the edges.
Bake in preheated oven until pie is golden brown on top, about 30 minutes.
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