Veggie Potpie

By Joelene

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 large carrots, diced
• 2 potatoes, peeled and diced
• 2 stalks celery, sliced 1/4 inch wide
• 2 cups broccoli-chopped
• 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 refrigerated double-crusted piecrust

Preparation

Step 1

Preheat oven to 425 degrees.
Heat oil in a large skillet or saucepan. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently.
Stir in carrots, potatoes and celery. Stir in green beans and vegetable broth.
Bring to a boil, then reduce heat 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.

Line an 11- by 7-inch baking dish with refrigerated crust. Pour the filling into the pastry-lined dish. Place remaining dough over the filling, and seal and flute the edges. Bake for 30 minutes, or until the crust is brown.