How to Make A Good Vegetarian Pot Pie

Ingredients for Vegetarian Pot Pie

1. 2 carrots, cubed
2. 2 celery stalks, sliced
3. 1 onion, diced
4. 2 potatoes, diced
5. 1/2 pound Portobello mushrooms cut into 1/2-inch strips
6. 2 tablespoons of olive oil
7. 2 cups of fresh broccoli florets
8. 1/2 cup of frozen green beans
9. ½ cup of frozen corn
10. 4 ounces of frozen peas
11. 2 cups of vegetable broth
12. 1 cup of a dry white wine
13. 1 teaspoon of garlic powder
14. 1 tablespoon of diced parsley
15. 1/2 teaspoon of kosher salt
16. 1/8 teaspoon of ground pepper
17. 1 1/2 teaspoon of Worcestershire sauce
18. ¼ cup of vegetable broth
19. 2 tablespoons of cornstarch
20. 2 tablespoons of butter

Pie Crust Ingredients:

1. 2 cups all-purpose flour
2. 3/4 teaspoon salt
3. 2/3 cups of unsalted butter
4. 6 tablespoons cold water

Directions:

Preheat the oven to 425 degrees F. You will want to toss the carrots, celery, onion, potatoes and Portobello mushrooms with olive oil. Then place the vegetables on a large baking sheet and roast them for 20 to 25 minutes, until the vegetables are nice and golden. This will give a wonderful roasting flavor to your pot pie. Set them aside for use later.

In a large saucepan add the broccoli florets, green beans, corn, vegetable broth, white wine, garlic powder, parsley, salt and pepper and bring to a boil. When the vegetables start to boil reduce the heat and bring to a simmer and then cook for seven minutes. In a separate bowl stir in the Worcestershire sauce, 1/4 cup of vegetable broth, and cornstarch and whisk the ingredients together until the cornstarch is dissolved. Now add this cornstarch mixture into the large saucepan and mix. This will thicken the sauce. Also add the butter, peas and the roasted vegetables that you had previously roasted to the saucepan. Now cook on a medium low heat for 3 to 5 minutes until the sauce thickens

Its now time to make the dough for the crust of the pot pie. In a bowl mix together the flour and the salt. Slowly add in the butter and mix until the mixture is crumbly. Then gradually add in the cold water, mixing with a fork until it forms into a ball of dough. Divide the mixture in half. One will be for the pie shell that will line your baking dish and the other half will be for the top of your pot pie.

Take half of the dough mixture and roll it out so that it is large enough so that it can line a 11 x 7 baking dish. After the dough has been rolled out carefully place it in the 11 x 7 baking dish making sure that it lines not only the bottom of the baking dish but also the sides. Take a fork and pierce the bottom a few times. Now, spoon in the pie mixture into the dough lined dish. You now want to create the top of the pot pie so take the other half of the dough that you made and roll it out so that its large enough to cover the 11 x 7 dish with about 1/2 an inch going over the edge. Once you have this rolled out carefully place it over the Pot Pie and seal he edges of the pie by crimping them with a fork. Now, place the pie into a preheated oven at 425 degrees F. and cook for 30 to 35 minutes or until the crust is a golden brown.