Vegetable Pot Pie

This recipe was adapted from a recipe we found on AllRecipes.com. The original recipe can be seen here. We simply changed it to fit our tastes and the veggies we had available at the time. We also used a frozen pie crust instead of making one from scratch.

Ingredients

* olive oil
* onion, chopped
* garlic, minced
* potatoes, peeled and diced
* green beans, trimmed and snapped into 1/2 inch pieces
* peas, shelled
* corn (frozen)
* 3 cups vegetable broth
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 2 tablespoons cornstarch
* 2 tablespoons soy sauce
* 2 frozen pie crusts (one for the top)

Directions

1. Preheat oven to 425 degrees F.
2. Heat oil in a large skillet or saucepan. Cook onions, garlic and potatoes in oil for 3 to 5 minutes, stirring frequently until onions are soft and potatoes are golden brown. Add green beans, peas, corn and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender. Season with salt and pepper.
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, almost like a gravy.
4. Pour the filling into the pastry lined dish. Arrange second crust over the filling, and seal the edges.
5. Bake for 30 minutes, or until the crust is brown.


This actually made quite a bit of filling. We made one pot-pie for dinner and froze the rest to use later.