2 Tbs olive oil
1 onion, chopped
8 oz mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 c cauliflower florets
1 c fresh green beans,1/2 inch pieces
3 c veggie broth
1 tsp kosher salt
1 tsp pepper
2 Tbs cornstarch
2 Tbs soy sauce
1 recipe pastry for double-crust pie

Preheat oven to 425

Heat oil,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.

Mix the cornstarch, soy sauce, and 1/4 c water til cornstarch is completely dissolved.
Stir into vegetables, and cook til sauce thickens.


Roll out 1/2 of the dough to line an 11x7 inch baking dish,pour filling in.
Roll out remaining dough, arrange over the filling, and seal and flute the edges.

Bake 30 min,til the crust is brown.

Thanks for the recipe. It was very yummy. I used brocolli instead of cauliflower. DH does not like it. Plus. I do not do pie crusts. I use the premade. I needed four rounds to completely seal in the pie.

Just a calorie-saving hint here -- I use just the top crust with my pot pies, and don't even notice the diferrence compared to a 2 crust pie. Save a few carbs too! JMHO!

Thanks! I think my ds will love it, with a few adjustments in the veggies.