Recipe Background
Sometimes it's just nice to have some alone time. Searching for some solitude, these calm and composed vegetables made their way into this Garden Pot Pie. And would you believe it, they are actually enjoying a break from their chicken counterpart and loving it?! The mellow mushrooms, fragrant onions, crispy carrots, meaty potatoes, serene celery, creamy cauliflower, and gentle green beans are all fresh, tender, and revitalized in a silky sauce under a flaky, cozy, golden-brown crust. Give chicken a break with this Garden Pot Pie. Allow yourself a moment for reflection, renewal, and anticipation for what this blissful slice of comfort provides. We hope you relish this pie full of vegetable Zen! Can't you just feel the love?
Sometimes it's just nice to have some alone time. Searching for some solitude, these calm and composed vegetables made their way into this Garden Pot Pie. And would you believe it, they are actually enjoying a break from their chicken counterpart and loving it?! The mellow mushrooms, fragrant onions, crispy carrots, meaty potatoes, serene celery, creamy cauliflower, and gentle green beans are all fresh, tender, and revitalized in a silky sauce under a flaky, cozy, golden-brown crust. Give chicken a break with this Garden Pot Pie. Allow yourself a moment for reflection, renewal, and anticipation for what this blissful slice of comfort provides. We hope you relish this pie full of vegetable Zen! Can't you just feel the love?
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 to 1/4-inch thickness
- 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
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 (14.1-ounce) package double-crust pie pastry thawed
Directions
- Preheat the oven to 425 degrees F.
- In a large skillet over medium-high heat, heat the olive oil.
- Add the mushrooms, the onions, and the garlic to the oil and cook, stirring frequently, about 3-5 minutes.
- Add the carrots, the potatoes, the celery, the cauliflower, the green beans, and the vegetable broth to the mushroom mixture and bring to a boil, while stirring frequently.
- Reduce the heat and simmer the vegetable mixture until it is just tender, about 5 minutes.
- Add the salt and the black pepper to the vegetable mixture and stir to combine.
- In a small bowl, add the water, the cornstarch, and the soy sauce and whisk until the cornstarch completely dissolves.
- Stir the cornstarch mixture into the vegetable mixture and cook until the sauce thickens, about 3 minutes.
- Evenly add 1/2 of the pie pastry to the bottom and up the sides of an 11x7-inch baking dish.
- Pour the vegetable mixture into the pie pastry.
- Evenly place the remaining pie pastry over the vegetable mixture and use your hands to seal and flute all the edges of the dough.
- Bake the pot pie until the pastry is golden-brown, about 30 minutes.
- Serve.
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