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Veggie Pot Pie
Veggie Pot Pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Savory veggie pot pie: Potatoes, mushrooms, cauliflower, green beans, and carrots in a flaky crust.
Ingredients:
  • 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
  • 0.25 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 (14.1 ounce) package double-crust pie pastry, thawed
Instructions:
  • Preheat the oven to a toasty 425°F (220°C).
  • In a large skillet or saucepan, heat oil. Add mushrooms, onions, and garlic; sauté for 3 to 5 minutes, stirring often. Incorporate carrots, potatoes, and celery. Toss in cauliflower and green beans; pour in vegetable broth and bring to a boil. Lower the heat and simmer until vegetables are tender, about 5 minutes. Season with salt and pepper.
  • Whisk together water, cornstarch, and soy sauce until smooth, then fold into the vegetables and simmer until the sauce has thickened, approximately 3 minutes.
  • On a clean surface, gently roll out half of the dough to fit the 11x7-inch baking dish. Carefully transfer the rolled-out dough to line the dish. Pour the vegetable filling into the pastry-lined dish. Roll out the remaining dough and place it over the filling, sealing and fluting the edges for a beautiful finish.
  • Bake until pie has a beautifully golden brown crust, should take around 30 minutes in the preheated oven.

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