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Veggie Pot Pie

4

0 min

Veggie Pot Pie

Veggie Pot Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

6 persons

Calories

469

Rating

4.00★ (493)

Cuisine

Author: Victoria Buriak
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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  1. Preheat the oven to 425 degrees F (220 degrees C).
    Veggie Pot Pie Photo 2
  2. 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.
    Veggie Pot Pie Photo 3
  3. 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.
    Veggie Pot Pie Photo 4
  4. 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.
    Veggie Pot Pie Photo 5
  5. Bake in preheated oven until pie is golden brown on top, about 30 minutes. Trusted Brands
    Veggie Pot Pie Photo 6

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