Asian Veggie Pot Pie

I love chicken pot pies, but I didn't have chicken thawed out that day. All I had were frozen vegetables. This was a last minute recipe so bare with me because I didn't write this recipe down. It was from the top of my head and so the measurements are not exact. I do, however, have the recipe for the pie crust.

Ingredients:
Frozen carrots, peas, green beans/mixed vegies *use fresh vegies if you have them*
Frozen cauliflower
2 Tbsp oil
2 Tbsp butter
3 Tbsp Tapioca Flour mixed with 1 Tbsp water
1 can Chicken broth
Salt and pepper
Hoisin sauce

In a pot, heat up oil and butter together. Add in the vegetables and stir. Add a few swirls of hoisin sauce; it doesn't really matter how much. Just add to your liking. Stir for a few minutes. Add in the broth and salt and pepper to taste. Can always add more hoisin sauce if you like. Add the tapioca mixture to the veggie soup and stir until thicken. If soup doesn't thicken, mix more tapioca flour with water and add to mixture again, but you don't want it too thick. Creamy consistency is what you want. Taste and scoop them into ramkins. Made about 6 servings.

Pie Crust:
1 ½ cup flour
½ cup + 2 Tbsp shortening
½ tsp salt
2 Tbsp beaten egg *beat one egg and then measure out 2 Tbsp*
2 Tbsp + 1 ½ tsp cold water
1 ½ tsp vinegar

Preheat oven to 425. Sift flour and salt together. Cut shortening into flour mixture to tiny pea size. In another bowl, combine egg, water, and vinegar. Pour into flour mixture and blend until moistened. Divide into 2 equal parts. Roll out one part of the dough evenly to about 1/4 inch thick or however you prefer your thickness of the crust. I love the crust so mines was somewhat thick. Once dough is rolled out, place a ramikin over the dough and trace out the shape of the ramikin with a knife. DO NOT trace to close to the shape. You want to have extra dough around the ramikins so that you can tuck them in and krinkle the edges. After dough is all traced out, place topping on top of filled ramikins. Krinkle the edges like you would a pie or tuck them under. Make a slit in the middle so steam can be release when cook. Bake for 25-30 or until crust is nice and golden. It will be very hot so let it cool before you dig in.