Veggie Pot Pie
Submitted by:  Pam Smith 
        
  
Prep Time: approx. 30 Minutes
Cook Time: approx. 1 Hour    

" 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 
1 teaspoon kosher salt 
1 teaspoon ground black pepper 
2 cups cauliflower florets 
1 cup fresh green beans, snapped in 1/2 inch pieces 
3 cups vegetable broth 
2 tablespoons cornstarch 
2 tablespoons soy sauce 
1 recipe pastry for a 9 inch single crust pie 
 
    
 
 
Directions 
1   Preheat oven to 425 degrees F (220 degrees C).
 
2   Heat oil in a large skillet or saucepan. Add the onions, mushrooms, 
    and garlic; saute briefly. Mix in the carrots, potatoes and celery. 
    Sprinkle with salt and pepper; stir well.
 
3   Mix in the cauliflower, green beans and vegetable broth. 
    Bring to a boil then turn heat down to a simmer and cook 
    until vegetables are barely tender, about 5 minutes.
 
4   In a small bowl mix the cornstarch, soy sauce, and 1/4 cup water 
    until cornstarch is completely dissolved. Add this mixture to the 
    pan of vegetables and stir until sauce thickens, about 3 minutes.
 
5   Press the crust into an 11x7 inch baking dish. Pour the filling 
    into the crust and cover the pie filling with the top crust.
 
6   Bake for 30 minutes or until the crust is brown.
 
 
 Nutrition at a glance
Servings Per Recipe: 6 
amount per serving 
Calories 291   
Protein 7g 
Total Fat 15g 
Sodium 2484mg 
Cholesterol - 
Carbohydrates 35g 
Fiber 5g