Vegetarian

Veggie Pot Pie is for Dinner.

Veggie Pot Pie takes 30 minutes to prepare.

Veggie Pot Pie takes 60 minutes to cook.

Veggie Pot Pie makes 10 servings.

The ingredients for Veggie Pot Pie are:

* Olive Oil, 3 tbsp
* Butter, salted, 2 tbsp
* Onions, raw, 1.75 cup
* Mushrooms, fresh, 2 cup, pieces or slices
* Garlic, 3 cloves
* Carrots, raw, 3 large (7-1/4" to 8-1/2" long)
* *Potato, raw, 3 large (3" to 4-1/4" dia.)
* Celery, raw, 3 stalk, large (11"-12" long)
* Sweet Corn, Fresh, 2.5 cup
* Green Beans (snap), 1.67 cup
* Vegetable Broth, 5 cup
* Salt, 1.75 tsp
* Pepper, black, 1.75 tsp
* Cornstarch, .2063 cup
* *Kikkoman Soy Sauce, 3.3 tbsp

Here is how you make Veggie Pot Pie:

Preheat oven to 425 degrees F (220 degrees C). 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. 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. 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. Bake in preheated oven for 30 minutes, or until the crust is brown. Serving Size: 10 servings from an 11X7 dishNumber of Servings: 10Recipe submitted by SparkPeople user PUPPYGIRL3.

The nutritional information for Veggie Pot Pie is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 229.0

• Total Fat: 7.1 g
• Cholesterol: 6.1 mg
• Sodium: 1,244.0 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 5.8 g
• Protein: 5.7 g

The dietary needs meet for Veggie Pot Pie is Vegetarian