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.