Prep Time: approx. 30 Minutes
Cook Time: approx. 1 Hour
Servings: 6

Photo by mali maeder from Pexels

“A mouthwatering-good vegetable pot pie.”


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 8 ounces mushrooms
  • 1 clove garlic, minced
  • 2 large carrots, diced
  • 2 potatoes, peeled and diced
  • 2 stalks celery, sliced 1/4 inch wide
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups cauliflower florets
  • 1 cup fresh green beans, snapped in 1/2 inch pieces
  • 3 cups vegetable broth
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 recipe pastry for a 9 inch single crust pie (or pre-made pastry)


  1. Preheat oven to 220 degrees C.
  2. Heat oil in a large skillet or saucepan. Add the onions, mushrooms, and garlic; saute briefly. Mix in the carrots, potatoes and celery. Sprinkle with salt and pepper; stir well.
  3. Mix in the cauliflower, green beans and vegetable broth. Bring to a boil then turn heat down to a simmer and cook until vegetables are barely tender, about 5 minutes.
  4. In a small bowl mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Add this mixture to the pan of vegetables and stir until sauce thickens, about 3 minutes.
  5. Press the crust into an 11×7 inch baking dish. Pour the filling into the crust and cover the pie filling with the top crust.
  6. Bake for 30 minutes or until the crust is brown.

Nutrition at a glance (per serving)
Calories 291
Protein 7g
Total Fat 15g
Sodium 2484mg
Cholesterol –
Carbohydrates 35g
Fiber 5g