Vegetarian Pot Pie Recipe

Name: Vegetarian Pot Pie Recipe
Total time: 65 min
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)

www.food.com

Make a satisfying vegetarian pot pie for your friends and family with this recipe from Food.com.

View full recipe on www.food.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.

Share this recipe:

Cooking tools:

Saucepan
Oven
Baking dish
Whisk
Kitchen shears
Baking sheet
Mixing bowl
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Wooden spoon
Pastry brush
Fork
Colander
Peeler

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)