Submitted by: Pam Smith
Prep Time: approx. 30 Minutes
Cook Time: approx. 1 Hour
” A mouthwatering-good vegetable pot pie. ”
2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 cups cauliflower florets
1 cup fresh green beans, snapped in 1/2 inch pieces
3 cups vegetable broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for a 9 inch single crust pie
1 Preheat oven to 425 degrees F (220 degrees C).
2 Heat oil in a large skillet or saucepan. Add the onions, mushrooms,
and garlic; saute briefly. Mix in the carrots, potatoes and celery.
Sprinkle with salt and pepper; stir well.
3 Mix in the cauliflower, green beans and vegetable broth.
Bring to a boil then turn heat down to a simmer and cook
until vegetables are barely tender, about 5 minutes.
4 In a small bowl mix the cornstarch, soy sauce, and 1/4 cup water
until cornstarch is completely dissolved. Add this mixture to the
pan of vegetables and stir until sauce thickens, about 3 minutes.
5 Press the crust into an 11×7 inch baking dish. Pour the filling
into the crust and cover the pie filling with the top crust.
6 Bake for 30 minutes or until the crust is brown.
Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Total Fat 15g