Rating: 4.5 stars 4.5
482 Ratings
  • 5 star values: 326
  • 4 star values: 115
  • 3 star values: 25
  • 2 star values: 13
  • 1 star values: 3

This mouthwateringly delicious pot pie is vegetarian.

Recipe Summary

30 mins
1 hr
1 hr 30 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

  • Heat oil in a large skillet or saucepan. Add mushrooms, onions, and garlic; cook for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower and green beans; add vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are just tender, about 5 minutes. Season with salt and pepper.

  • Mix water, cornstarch, and soy sauce in a small bowl 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 vegetable filling into the pastry-lined dish. Roll out remaining dough; arrange over filling, then seal and flute the edges.

  • Bake in preheated oven until pie is golden brown on top, about 30 minutes.

Nutrition Facts

469 calories; protein 8.4g; carbohydrates 54.4g; fat 25g; sodium 1198.2mg. Full Nutrition