Veggie Pot Pie

A mouthwatering-good vegetable pot pie.

Step: 1

Preheat oven to 425 degrees F (220 degrees C).

Step: 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.

Step: 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.

Step: 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.

Step: 5

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

Per Serving: 469 calories; protein 8.4g; carbohydrates 54.4g; fat 25g; sodium 1198.2mg.

Preparing your meal in advance can be extremely enjoyable when you do it with your likely music in the background , a soothing beverage of your pick or even a partner. It is thoughtful to write every step you fell right to create the food , which may include everything from your kitchen cupboard and utensils to your processing menu . Be sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the right dishes menu . This includes all of from pots, pans, bowls and utensils to those essential items that are sometimes to forget, such as parchment paper and foil. goods like crunch bottles for adding the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner foods are a likely for any home chef.