Side DishAmerican

Veggie Pot Pie

Name: Veggie Pot Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 8 ounces mushrooms, sliced; 1 onion, chopped; 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; 0.25 cup water; 2 tablespoons cornstarch; 2 tablespoons soy sauce; 1 (14.1 ounce) package double-crust pie pastry, thawed

4.2

(10 reviews)

Author:PATTECAKE Total: 1h 30m 16 ingredients 6 servings

This pot pie is vegetarian. Potatoes, mushrooms, cauliflower, green beans, and carrots are cooked in a savory sauce, then baked a flaky pie crust.

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Prep Time

0h 30m

Cook Time

1h 0m

Ingredients

Yield

6 servings

Calories

469 kcal

Ingredients

What you'll need

16 total ingredients

2 tablespoons olive oil

8 ounces mushrooms, sliced

1 onion, chopped

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

0.25 cup water

2 tablespoons cornstarch

2 tablespoons soy sauce

1 (14.1 ounce) package double-crust pie pastry, thawed

Nutrition Details

Nutrition Facts

Veggie Pot Pie

Serving Size1 servings

Amount per serving

Calories469

% Daily Value*

Total Fat 25g32%

Saturated Fat 6g30%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 1198mg52%

Potassium 0mg0%

Total Carbohydrates 54g20%

Dietary Fiber 7g25%

Total Sugars 7g

Protein 8g16%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).

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.

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.

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.

Bake in preheated oven until pie is golden brown on top, about 30 minutes.

Author & Creator

PATTECAKE

Source Recipe