Pot pies are a quick & delicious way to serve a meal in one dish. For your next Meatless Monday, try my yummy veggie version! It is chock full of tender vegetables in a savory sauce and topped with a golden puff pastry crust. It’s an ideal way to bring more veggies in your family’s diet.
RecipeSavants.comPot pies are a quick & delicious way to serve a meal in one dish. For your next Meatless Monday, try my yummy veggie version! It is chock full of tender vegetables in a savory sauce and topped with a golden puff pastry crust. It’s an ideal way to bring more veggies in your family’s diet.Smart Recipes, American Recipes, Chicken,Vegetables Recipes, RecipesChicken,VegetablesAmericanVeggie Pot PiePT1HServes 4
Ingredients:
1 Tablespoons Cornstarch1 Tablespoons Soy Sauce0.75 Cup Water1.5 Tablespoons Extra-Virgin Olive Oil1 Medium Onion6 Ounces Mushrooms1 Clove Garlic2 Medium Carrots2 Small Red Skin Potatoes2 Medium Celery Stalks1.5 Cups Cauliflower Florets1 Cup Fresh Green Beans1 Teaspoon Salt & Freshly Ground Black Pepper2 Cups Vegetable Stock1 Sheet Puff Pastry1 Small Bunch Fresh Basil LeavesPreheat the oven to 425 degrees. Meanwhile, Combine the cornstarch, soy sauce, and 1/4 cup water and stir until the cornstarch is completely dissolved.In a large cast-iron skillet over medium-high heat, heat the oil and saute the onions, mushrooms, and garlic for 5 minutes, stirring frequently. Stir in the vegetables, salt & pepper, and stock. Bring to a boil. Reduce heat to medium-low and simmer for another 5 minutes. Stir the cornstarch mixture into the vegetables and simmer for 3 minutes. Remove from heat.With a glass or biscuit cutter, cut out 4 circles from the puff pastry and set aside. Fill 4 ramekins with the veggie mixture and top with a pastry circle. Bake until crusts are golden brown, about 30 minutes. Garnish with fresh basil leaves.
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