Garden Pot Pie | Heartland Cooking

Ingredients

• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1 onion, chopped
• 1 clove garlic, minced
• 2 large carrots, diced
• 2 potatoes, peeled and diced
• 2 stalks celery, sliced to 1/4-inch thickness
• 2 cups cauliflower 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
• 1/4 cup water
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 (14.1-ounce) package double-crust pie pastry, thawed