“A mouthwatering-good vegetable pot pie.” - by PATTECAKE
Ingredients
Adjust Servings
Original recipe yields 6 servings
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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 469 cal
- 23%
- Fat
- 25 g
- 39%
- Carbs
- 54.5 g
- 18%
Based on a 2,000 calorie diet
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Reviews (255)
Rate This Recipe
"I have to echo all the other reviews, and say that this recipe is wonderful! The sauce was runny when I first took it out of the oven, but it thickened while it cooled. I used plain water instead of..." See more vegetable broth, and it was still delicious. The only thing that would deter me from making this again would be the amount of prep time involved -- the best way I discovered to get around that is to multiply the amount of filling you prepare. I make one pie immediately, then divide the rest into the right portion sizes and freeze them. The filling freezes wonderfully, and it's so easy to defrost, put in a pie crust, and stick in the oven!"
kdeeryhays
"This recipe is delicious. I would give it more than 5 stars if possible. As a vegetarian who lives in a house full of meat eaters, this recipe was a definite winner with everyone. In addition to wh..." See moreat is listed, I added: shelled edamame, peas, garbanzo beans, broccoli, spinach, extra mushrooms (shitake and cremini), and 3 to 4 heaping tablespoons of cornstarch. I also threw in some extra garlic and some Herbs of Provence for flavor. I used a whole wheat pie crust just on top. Thanks SO much!"
Amanda Y
"Really good, but the next time I make it, I would make the following changes: 1) cook the pie crust a little first, then add veggies and cook again so that the crust is really done. 2) drain most of t..." See morehe broth after cooking veggies. I did skim some off but still put too much in the pie crust. It makes the crust soggy and the pie hard to cut."
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