This recipe was sent in by Katie M. She found it at
All Recipes.
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
- 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:
- Preheat oven to 425 degrees F (220 degrees C).
- 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. Bring
to a boil, then turn heat down to a simmer. Cook until vegetables are
barely tender, about 5 minutes. Season with salt and pepper.
- 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.
- 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.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Notes about this recipe:
1. I didn't follow the recipe exactly as written when it came to the
veggies, but it still turned out great (seems like most pot pie recipes
are flexible like that). I would say that the mushrooms and potatoes
though are pretty important to give it that thick, filling texture.
2. For the crust I used my basic pie crust recipe but used half whole
wheat flour and half white to up the nutrition value a bit as it is a
dinner dish. The dough was slightly more fragile than normal but overall
tasted and worked great for this.
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