Vegetable pot pie

https://www.allrecipes.com/recipe/16765/veggie-pot-pie/

 

Veggie Pot Pie

• Prep
  30 m
• Cook
  1 h
• Ready In
  1 h 30 m

Recipe By:PATTECAKE

"A mouthwatering-good vegetable pot pie."

Ingredients

• 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
• 2 cups cauliflower florets/broccoli

 

• 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
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 recipe pastry for double-crust pie

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth (I used 1 chicken bouillon). Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes (honestly, I just let this cook and tenderized everything). Season with salt and pepper.
3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes (very little water needed, had done cream of mushroom in the earlier step)
4. Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges (egg wash on the bottom layer and kept it for a few minutes in the oven while being preheated which hardened it up a bit, was not soggy at the end)
5. Bake in preheated oven for 30 minutes, or until the crust is brown.