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Ingredients

• 2 (9 inch) unbaked pie crusts
• 6 small red potatoes
• 3 tablespoons olive oil
• 1 cup sliced onion
• 1 cup thinly sliced fresh shiitake mushrooms
• 3 1/2 cups water
• 1/4 cup tamari or soy sauce
• 5 tablespoons rice flour
• 2 portobello mushroom caps, cut into bite size pieces
• 1 teaspoon dried thyme
• 2 teaspoons dried sage
• 2 stalks celery, chopped
• 1 carrot, cubed

Description

Flavorful Vegetarian Pot Pie With A Mushroom Gravy And Portabello Chunk Filling. I Use Pam Smith's Veggie Pot Pie Crust From Allrecipes.com.

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