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Name: Veggie Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons olive oil; 4-6 cippolini onions, quartered; 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 snap peas; 3 cups vegetable broth; 1 teaspoon kosher salt; 1 teaspoon black pepper, ground; 2 tablespoons cornstarch; 2 tablespoons soy sauce; 2 cups all-purpose flour; 1 teaspoon salt; 2/3 cup shortening; 8 tablespoons ice water

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INGREDIENTS

Pot Pie Ingredients:
2 tablespoons olive oil
4-6 cippolini onions, ; quartered
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 snap peas
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon black pepper, ; ground
2 tablespoons cornstarch
2 tablespoons soy sauce
Pie Crust Ingredients:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
8 tablespoons ice water

Servings

INSTRUCTIONS

1. First, make the dough:Heat oven to 425 degrees F (220 degrees C).

2. Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.

3. Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.

4. Use this pie crust as directed in your favorite pie recipe.

5. Then onto the filling: Preheat oven to 425 degrees F (220 degrees C).

6. 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.

7. 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.

8. 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.

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

NOTES

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Veggie Pot Pie

Pot Pie Ingredients:
2 tablespoons olive oil
4-6 cippolini onions, quartered
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 snap peas
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon black pepper, ground
2 tablespoons cornstarch
2 tablespoons soy sauce
 Pie Crust Ingredients:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
8 tablespoons ice water

1. First, make the dough:Heat oven to 425 degrees F (220 degrees C).

2. Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.

3. Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.

4. Use this pie crust as directed in your favorite pie recipe.

5. Then onto the filling: Preheat oven to 425 degrees F (220 degrees C).

7. 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.

8. 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.
 
9. Bake in preheated oven for 30 minutes, or until the crust is brown

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Nutrition

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Serving Size: 1 Serving (456g)
Recipe Makes: 6 Servings

Calories: 439
Calories from Fat: 154 (35%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 2.1g
Cholesterol 8.5mg		3 %
Sodium 5922.4mg		204 %
Potassium 832.2mg		22 %
Total Carbohydrate 56g		16 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 50.6g
Protein 16.9g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 439

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