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Veggie Pot Pie

SUBMITTED BY: PATTECAKE  PHOTO BY: Trish 

"A mouthwatering-good vegetable pot pie."
Veggie Pot Pie Recipe
RECIPE RATING:
This recipe has been rated 189 times with an average star rating of 4.6
Read Reviews (149)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 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
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 recipe pastry for double-crust pie

What to Drink?
Wine Rose

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. 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. Roll out 1/2 of the dough to line an 11x7 inch baking dish. 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.

FOOTNOTE

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on Jul. 9, 2005 by PEACEFULMOLLY 
I have to echo all the other reviews, and say that this recipe is wonderful! The sauce was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on Jan. 28, 2004 by RobinMD 
I don't often write reviews, but this one deserved looking up my password to log on! My picky... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on Feb. 13, 2003 by APRILMILLER 
A really tasty and filling recipe--we didn't miss having meat in it. I omitted the cauliflower... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on Feb. 18, 2007 by kdeeryhays 
This recipe is delicious. I would give it more than 5 stars if possible. As a vegetarian who... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on Oct. 21, 2005 by Michelle S 
Really good! I made this into 6 mini-pies (see picture) and did use more cornstarch (5... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on May 10, 2006 by NESSITA 
I made individual pot-pies by pressing the crust into a big muffin cups tin. The veggies had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on Jan. 2, 2003 by Cheryl 
This was excellent! I used pre-made pastry shells instead of making my own, (I don't do... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed on Jun. 26, 2008 by Amanda Y 
Really good, but the next time I make it, I would make the following changes: 1) cook the pie... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed on Jan. 7, 2004 by COOKINGWOLF 
This was really great! It can get running if you subsitute flour as the thicken agent. All the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on Aug. 7, 2003 by MARKROULEAU 
Very good, but does need to be thicker. More corn starch might do the trick. MORE

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Nutritional Information
Veggie Pot Pie

Servings Per Recipe: 6

Amount Per Serving

Calories: 470

  • Total Fat: 25.1g
  • Cholesterol: 0mg
  • Sodium: 1196mg
  • Total Carbs: 54.9g
  •     Dietary Fiber: 7.2g
  • Protein: 8.3g

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