Vegetarian Pot Pie Recipe - Food.com

Ingredients

• 1 tablespoon unsalted butter (or Smart Balance)
• 2 small head fennel, finely chopped (about 3 cups, or use 1 head fennel and 1 stalk celery to equal 3 cups)
• 1/2 medium yellow onion, finely chopped
• 2 medium carrots, peeled and finely chopped (about 2/3 cup)
• 12 ounces white button mushrooms, sliced (about 5 cups)
• 1 small russet potato, peeled and diced small (about 2 1/2 cups)
• salt & freshly ground black pepper
• 1/4 cup all-purpose flour (or whole wheat flour)
• 1 cup vegetable broth (or mushroom or chicken broth)
• 1 cup soymilk (or whole milk)
• 1 cup frozen baby green pea
• 1/4 cup thinly sliced fresh chives (or scallions-green part only)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon garlic powder (optional)
• 1 large egg yolk
• 7 ounces store-bought puff pastry, defrosted if frozen (or pie dough-double if making a bottom crust)