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. Smart Recipes, American Recipes, Chicken,Vegetables Recipes, Recipes Chicken,Vegetables American Veggie Pot Pie Veggie Pot Pie Recipe | RecipeSavants.com PT1H30M Serves 4 Ingredients: 1.5 Tablespoons Extra-Virgin Olive Oil 1 Medium Onion 6 Ounces Mushrooms 1 Clove Garlic 2 Medium Carrots 2 Small Red Skin Potatoes 2 Medium Celery Stalks 1.5 Cups Cauliflower Florets 1 Cup Fresh Green Beans 2 Cups Vegetable Stock 1 Teaspoon Salt & Freshly Ground Black Pepper 1 Tablespoons Cornstarch 1 Tablespoons Soy Sauce 1 Sheet Puff Pastry 1 Small Bunch Fresh Basil Leaves Preheat 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 fresh basil leaves.

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