Easy Veggie Pot Pie

Recipe Courtesy of allrecipes.com (Modified)

Ingredients
2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 large potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
1/2 cup peas
1/2 - 1 cup edamame (optional)
1 cup fresh green beans, snapped into 1/2 inch pieces
3 cups vegetable or chicken broth
salt and ground black pepper to taste
4 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

Directions
1.Preheat oven to 425 degrees F. If using a bottom crust, roll out 1/2 of the dough to line an 11x7 inch baking dish.** Cook the bottom crust alone for 8 - 10 minutes.

2.Heat oil in a pot. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in all other veggies and broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender. Season with salt and pepper.

3.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.

4.Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.**

5.Bake in preheated oven for 30 minutes, or until the crust is brown.

**Alternatively, bake 1/2 the filling with the crust in an 8x8 size dish, and freeze the other half for next time.