This was my first time making a pot pie, so be gentle.

The filling was way more than I thought it would be so I ended up with two pies’ worth (and only one pie crust). I was having a bit of a nervous breakdown because it was overflowing, the pie crust wasn’t sealing, and the mood was overall pissy. Pastry has a history of being difficult. I wasn’t having any of it. That being said, I was also up at my cottage, missing some ingredients, and hadn’t read any recipe the whole way through (cardinal sin #1 in cooking), so it was my own fault.

This is such a great recipe for the holidays because it’s easy as hell and serves a lot of people. If you’re not having any parties though, it heats up nicely as leftovers for lunch. I find it’s nice to eat this alongside something fresh, even if it’s just some chopped up cucumber, to have a good balance.

Ingredients

Makes TWO pies (don’t follow in my stupid footsteps…explanation above)

• 4 frozen pie shells—if you’re a pastry whiz, or if you’re feeling ambitious, you can make your own and adjust the instruction accordingly
• 2 tbsp. avocado oil or extra virgin olive oil
• 1 red onion, diced
• 1 (8oz) package of white mushrooms, thinly sliced
• 2 cloves garlic, minced
• 2 carrots, peeled and finely chopped
• 3-4 cups chopped + peeled potatoes
• 2 stalks celery, thinly sliced
• 2 cups cauliflower florets (broken into small, non-invasive pieces)
• 1 cup fresh green beans, trimmed and cut into 1/2-inch pieces
• 3 cups vegetable broth
• Salt and pepper to taste
• 3 tbsp. cornstarch
• 2 tbsp. soy sauce

Method

Preheat oven to 425 degrees F.

In a large saucepan, heat oil and add onion, mushrooms, and garlic. Cook until aromatic, about 3-5 minutes. Add in carrots, potatoes and celery, stirring to ensure everything is well combined. Proceed to add cauliflower, green beans, and broth. Bring to a boil, semi-covered, then turn down the heat to medium-low and simmer for about 7 minutes. Add salt and pepper to taste.

In a small bowl mix together cornstarch, soy sauce, and 1/4 cup water until the corn starch dissolves. Stir this mixture into the pot with the rest of your veggies; cook until thickened, about 4-6 minutes.

Pour half of your veggie mixture into a pie shell—don’t fill it any further than 3/4 of the way full. Place another pie shell on top and press down on the edges to seal the sides. Cut 2-3 lines on top of the shell to let steam escape. Bake on a cookie sheet (to catch any spills and make taking it out later easier) for 30 minutes, or until golden brown.

notes

• Some people in the comments of the original recipe said that they used 1/2 the filling at the time of cooking, and freezed the other half for later use.
• If you don’t want to make 2 pies, you can make one giant pie in an 11×7 baking dish and roll out some puff pastry overtop.
• I know this was mentioned in cooking instructions, but do not overfill the pie crust. It will make your life not very fun.