Our photographer doesn’t like mushrooms. His wife doesn’t like fennel. Neither of them is overly enamored of pot pie. This recipe completely changed their minds. This vegetarian meal is simple, can be made ahead and can be easily modified to please the vegans in your life. It’s exactly what your dinner routine could use during the busy holiday season.
This pot pie is not simply a humble vegetarian replacement for the classic chicken pot pie. It stands on its own as a monument to the art of pot pies. Fennel, mushroom, onion, and carrot make the flavor utterly sing. Try this recipe with caution—it may ruin you for other, less nutritious pot pies forever.
Inclined to try your hand at making a more nutritious pastry? Try this homemade Pie Crust.
Servings: 8 (272 g )
Prep Time: 30 min.
Cook Time: 1 hour
- 1 Tbsp. unsalted butter
- 2 heads fennel, chopped
- ½ yellow onion, chopped
- 2 carrots, chopped
- 12 oz. button mushrooms, sliced
- 1 russet potato, peeled and diced
- ¼ cup flour
- 1 cup low-sodium mushroom or vegetable broth
- 1 cup whole milk
- 1 cup frozen baby green peas
- ¼ cup thinly sliced fresh chives
- ¼ cup parsley
- 1 Tbsp. white vinegar
- 1 egg yolk
- 2 tsp. water
- 1 sheet store-bought puff pastry
- Heat oven to 400ºF.
- Melt butter over medium heat in a large, heavy-bottomed pan. When it foams, add fennel, onions, and carrots. Cook until just soft (2 minutes). Stir in mushrooms and potato. Cook until mushrooms have let off water and have shrunk (6 minutes).
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone (1-2 minutes). Stir in broth and milk until mixture is smooth. Bring to a simmer over medium heat, stirring constantly, and cook until slightly thickened (5 minutes).
- Remove from heat. Stir in peas, herbs, and vinegar. Pour filling into a deep-dish pie pan.
- Whisk egg together with water. Set aside.
- Place dough over filling, tuck into the edges of the dish, and remove excess. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling (25-30 minutes). Let sit to allow sauce to thicken before serving (10-15 minutes).