Sunday, September 19, 2010

Easy Veggie Pot Pie

Recipe Courtesy of (Modified)

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

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.


Katerina said...

First time at your blog. Your pie has all my favorite vegetables. It must taste terrific.

Simply Life said...

This is one of our favorite winter meals - your recipe looks great!

Pam said...

Love pot pie...just haven't made it in a long time! your blog! Enjoy!