Veggie Pot Pie

Recipe View Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View Heat olive oil in a large skillet or Dutch oven over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until softened, about 5-7 minutes.

Recipe View Stir in carrots, potatoes, and celery. Cook for another 3-5 minutes, stirring occasionally, until slightly softened.

Recipe View Add cauliflower and green beans; pour in vegetable broth and bring to a simmer. Reduce heat to low, cover, and simmer until vegetables are just tender, about 8-10 minutes.

Recipe View Season with salt and pepper to taste.

Recipe View In a small bowl, whisk together cold water, cornstarch, and soy sauce until cornstarch is completely dissolved. Pour into the vegetable mixture and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.

Recipe View Roll out half of the pie dough on a lightly floured surface to fit an 11x7-inch baking dish. Gently transfer the dough to the dish and press into the bottom and up the sides.

Recipe View Pour the vegetable filling into the pastry-lined dish. Roll out the remaining dough and either place it over the filling as a top crust, or cut into strips for a lattice top.

Recipe View Seal and flute the edges of the crust. Cut a few slits in the top crust to allow steam to escape.

Recipe View Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30-35 minutes. Let cool slightly before serving.