This mouthwateringly delicious pot pie is vegetarian.
Ingredients
- olive oil: 2 Tbsp
- ounces mushrooms: 8 piece (sliced)
- onion: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- carrots: 2 piece (diced)
- potatoes: 2 piece (diced)
- stalks celery, sliced 1/4 inch wide: 2 piece
- cauliflower florets: 2 cups
- green beans, trimmed and snapped into 1/2 inch pieces: 1 cup (fresh)
- vegetable broth: 3 cups
- kosher salt: 1 tsp
- ground black pepper: 1 tsp
- water: 0.25 cup
- cornstarch: 2 Tbsp
- soy sauce: 2 Tbsp
- double-crust pie pastry: 1 pack (14.1 ounce pack, thawed)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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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.
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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.
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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.
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Bake in preheated oven until pie is golden brown on top, about 30 minutes. Trusted Brands
