Alexandra Rose: Veggie Pot Pie {and a giveaway winner!}

November 13, 2011

Veggie Pot Pie {and a giveaway winner!}

This is one of those recipes that makes you feel all warm and tingly inside.
Perfect for making on a cool fall evening.

I make this dish vegetarian, but you could easily add chicken and make this a regular 'ol chicken pot pie.

The filling is normally thicker, but I was super hungry and in a bit of a rush to cut a piece of this bad boy :)

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic
mushrooms {I used an entire 8oz package}
2 carrots
1 can of corn
4 small red potatoes
2 cups broccoli florets
1 cup frozen edamame, thawed
3 cups vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
5 tablespoons cornstarch
2 tablespoons soy sauce
frozen pie crust {one for the top, and one for the bottom}

Directions

Preheat oven to 425 degrees
Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and mushrooms. Stir in broccoli, edamame, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
Bake in preheated oven for 30 minutes, or until the crust is brown.

recipe via, adapted by me

I know you all loved the giveaway from Enticing Treats

but there can only be one winner.

True Random Number Generator

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Result: 51

Congratulations:

Breaking Free From Old Ways

said...I follow Alexandra Rose

I'll get you in touch with Tempestt so you can claim your prize!

For the rest of you, don't be sad you didn't win