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Savory Veggie Pot Pie with Mushrooms and Cauliflower
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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
6 servings

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 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
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 (14.1 ounce) package double-crust pie pastry, thawed
Instructions
1
Collect all the necessary ingredients and prepare your oven for baking by setting it to 425 degrees Fahrenheit (220 degrees Celsius).
2
Heat a considerable amount of oil in a large cooking vessel. Add sliced mushrooms, chopped onions, and minced garlic; cook for 3 to 5 minutes, stirring constantly.
3
Introduce diced carrots, chopped potatoes, and sliced celery into the skillet; stir until they are well combined.
4
Add cauliflower florets and green beans to the mixture, followed by vegetable broth. Bring the entire mixture to a boil before reducing the heat and allowing it to simmer until the vegetables are tender, approximately 5 minutes.
5
Season your vegetable mixture with salt and pepper to taste.
6
In a separate container, combine water, cornstarch, and soy sauce. Thoroughly mix the ingredients until the cornstarch is fully dissolved.
7
Stir the cornstarch mixture into the vegetables and continue to cook until the sauce thickens, approximately 3 minutes.
8
Unfold half of the dough and use it to line a baking dish measuring 11x7 inches. Pour the prepared vegetable mixture into the pastry-lined dish.
9
Roll out the remaining dough and place it over the filling, ensuring a secure seal at the edges.
10
Bake your pie in the preheated oven until it is golden brown on top, approximately 30 minutes.