Veggie Pot Pie- Bri

2 tsp olive oil
1 onion, chopped
1 clove garlic, minced
2 large carrots, diced
1 cup broccoli, cut into 1 inch pieces
2 potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn
3 cups chicken or vegetable broth
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp cornstarch
2 Tbsp soy sauce
1 recipe pastry for double-crust pie

Preheat oven to 425 degrees F

Heat oil in a large skillet or saucepan. Cook onions and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots and potatoes. Stir in broccoli and vegetable or chicken 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.  Add corn and peas.

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 (can be deeper smaller dish). Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal the edges.

Bake in preheated oven for 35 minutes, or until the crust is brown.

Pie Crust-Bri

This pie crust can be made with white or whole wheat flour.  I recommend whole wheat if you are making quiche or pot pie, and you can add some sesame seeds as well.  I am also going to test it with coconut oil, so I'll let you know how it goes!

Makes enough for a top & bottom pie crust.

2 cups flour
3/4 cup cold butter
1/2 tsp salt
1/3 cup milk
1 Tbsp white vinegar

Cut butter into flour by using a food processor by pulsing a couple of times or a pastry cutter.  Mix milk and vinegar together.  Mix milk mixture and salt into flour mixture.  Knead until combined.  There will still be little chunks of butter.

Roll out with a rolling pin and place in pie tin.