This mouthwateringly delicious pot pie is vegetarian.
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
- ¼ cup water
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 (14.1 ounce) package double-crust pie pastry, thawed
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 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.
Step 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.
Step 4
Roll out 1/2 of the dough to line an 11×7-inch baking dish. Pour vegetable filling into the pastry-lined dish. Roll out remaining dough; arrange over filling, then seal and flute the edges.
Step 5
Bake in preheated oven until pie is golden brown on top, about 30 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 469 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat6g | 28% |
Sodium1198mg | 52% |
Total Carbohydrate54g | 20% |
Dietary Fiber7g | 25% |
Total Sugars7g | |
Protein8g | |
Vitamin C27mg | 136% |
Calcium55mg | 4% |
Iron3mg | 17% |
Potassium660mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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