Veggie Pot Pie

Name: Veggie Pot Pie
Total time: 90
Yield: 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; 0.25 cup water; 2 tablespoons cornstarch; 2 tablespoons soy sauce; 1 (14.1 ounce) package double-crust pie pastry, thawed

Recipe by PATTECAKE from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

6 servings

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2 tablespoons olive oil
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8 ounces mushrooms, sliced
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1 onion, chopped
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1 clove garlic, minced
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2 large carrots, diced
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2 potatoes, peeled and diced
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2 stalks celery, sliced 1/4 inch wide
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2 cups cauliflower florets

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1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
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3 cups vegetable broth
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1 teaspoon kosher salt
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1 teaspoon ground black pepper
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0.25 cup water
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2 tablespoons cornstarch
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2 tablespoons soy sauce
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1 (14.1 ounce) package double-crust pie pastry, thawed

Instructions

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 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.
Bake in preheated oven until pie is golden brown on top, about 30 minutes.