Portobello Pot Pie

|Portobello Pot Pie|celery carrots|2 pie crusts unbaked6 red potatoes3 tablespoon olive oil1 cup onion sliced3.5 cup water¼ cup soy sauce5 tablespoon rice flour2 portobello mushrooms cut into bite size pieces1 teaspoon dried thyme2 teaspoon dried sage2 celery stalks1 carrot cubed1 cup shitake mushrooms thinly sliced|Preheat oven to 175 degrees Celsius. Press one pie crust into and up the sides of a 9 inch pie plate. Boil potatoes for 10-15 minutes until tender drain and cut into cubes. Heat 1 tablespoon of olive oil over low heat. Add onion and shiitake mushrooms cover and sweat for approx 7 minutes stir occasionally. Add water and soy sauce and bring to boil. Whisk in rice flour stir until there are no lumps and simmer. Heat 2 tablespoons of olive oil over medium heat. Add portobello mushrooms and saute until browned. Add mushrooms and carrots celery and potatoes to gravy mixture and simmer for 10 minutes stir occasionally. Add thyme and sage. Pour into prepared crust and cover with remaining pie crust. Crimp edges to seal and make a few slits in the top to vent steam. Bake for 40 minutes until golden brown|30.00 minutes|1|https://www.allrecipes.com/recipe/58847/portobello-pot-pie/