This creamy vegetarian pot pie is very good option for dinner recipe. Fill with fresh vegetables, creamy cheese sauce and topping with puff pastry, it’s the perfect meal. That full taste and good nutrient also.
Carefully add broth and milk, stirring constantly until mixture is smooth. Check there is no lumps in it.
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Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 8 ounces mushrooms
- 1 clove garlic, minced
- 2 large carrots, chopped
- 2 potatoes, peel and chopped
- 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 salt
- 1 teaspoon ground black pepper
- 2 tablespoons corn-starch
- 2 tablespoons soy sauce
- 1 recipe pastry for double-crust pie
How to prepare creamy vegetarian pot pie?
- Firstly preheat oven to 425 degrees F.
- Secondly take non -stick pan heat oil in pan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently.
- Also add carrots, potatoes, and celery and stir it.
- Then add cauliflower, green beans, and vegetable broth in the pan and stair it till it reached it to boiling point. Then turn heat down to a simmer.
- Now add vegetables till time it cooked it properly till the time barely tender, about 5 minutes. After that add Season with salt and pepper according to the taste.
- After that in a small bowl, mix the corn-starch, soy sauce, and 1/4 cup water until corn-starch is completely dissolve in it.
- Now add it into mixture Stir into vegetables, and cook until it become thickens, about 5 minutes.
- Now Roll out of the dough to line an 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.
- Finally bake in preheated oven for 35 minutes, until the crust I become golden brown. It is ready to sev it hot.
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