Garden Pot Pie
Sometimes it's just nice to have some alone time. Searching for some solitude, these calm and composed vegetables made their way into this Garden Pot Pie. And would you believe it, they are actually...
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Cooking tools:
- Oven
- Skillet
- Wooden spoon
- Vegetable knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Baking dish
- Stove
- Kitchen timer
- Paring knife
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
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