Vegetarian Pot Pie

Vegetarian Pot Pie
Originally uploaded by 1001Sweets

I add Quorn to this recipe for extra protein but you can leave that out if you aren't into fake meat. This recipe can leave extra filling so I just keep that simmering and add it to my leftovers.

Pot Pie
- 2 Tablespoons olive oil
- 1/2 bag Quorn chik'n tenders
- 1 Small onion, chopped
- 1 Clove garlic, minced or 2 Teaspoons of minced garlic
- 2 Large carrots, diced
- 2 Potatoes, peeled and diced
- 1 Stalk celery, sliced 1/4 inch wide
- 1 Cup cauliflower florets
- 1 Cup broccoli florets
- 1 Cup fresh green beans, trimmed and snapped into 1/2 inch pieces
- 3 Cups vegetable broth
- 1 Teaspoon kosher salt
- 1 Teaspoon ground black pepper
- 2 Tablespoons cornstarch
- 2 Tablespoons soy sauce
- 1 Recipe pastry for double-crust pie

1. Preheat oven to 425 degrees F (220 degrees C).

2. Heat oil in a large skillet or saucepan. Cook onions, garlic and Quorn chik'n tenders in oil until the onions are clear and the tenders are browned, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, broccoli, 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.

3. 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.

4. 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.

5. Bake in preheated oven for 30 minutes, or until the crust is brown.


Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 8 tablespoons ice water

1. Heat oven to 425 degrees F (220 degrees C).

2. Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.

3. Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.