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.
Ingredients
- 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
Directions
- 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).
Nutrition Facts
8 servings per container
Serving Size 272 g
| Amount per serving | ||
|---|---|---|
| Calories | 245 | |
| % Daily Value* | ||
| Total Fat 11g | 14% | |
| Saturated Fat 5.5g | 30% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 1g | ||
| Cholesterol 30mg | 10% | |
| Sodium 200mg | 9% | |
| Total Carbohydrate 32g | 12% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 8g | ||
| Includes 1g Added Sugars | 2% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 9g | ||
| Protein 8g | ||
| Vitamin D 0.6mcg | 6% | |
| Calcium 88.5mg | 6% | |
| Iron 2.4mg | 10% | |
| Potassium 635mg | 15% | |
| Vitamin A 226.1mcg | 25% | |
| Vitamin C 17.2mg | 20% | |
| Vitamin E 0.6mg | 6% | |
| Vitamin K 78.1mcg | 70% | |
| Thiamin 0.2mg | 15% | |
| Riboflavin 0.3mg | 25% | |
| Niacin 3.7mg | 25% | |
| Vitamin B6 0.2mg | 10% | |
| Folate 60.3mcg | 15% | |
| Vitamin B12 0.2mcg | 8% | |
| Biotin 8.8mcg | 30% | |
| Chloride 124mg | 6% | |
| Pantothenate 1.2mg | 20% | |
| Phosphorus 142.1mg | 10% | |
| Iodine 11.7mcg | 8% | |
| Magnesium 32.4mg | 8% | |
| Zinc 0.8mg | 10% | |
| Selenium 8.5mcg | 15% | |
| Copper 0.3mg | 35% | |
| Manganese 0.3mg | 15% | |
| Chromium 0.1mcg | 0% | |
| Molybdenum 7.7mcg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Fennel, Mushrooms, Puff Pastry Sheets (unbleached Enriched Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid), Water, Vegetable Oils (palm, Soybean, Hydrogenated Cottonseed), Contains 2 Percent Or Less Of: High Fructose Corn Syrup, Salt, Mono And Diglycerides, Soy Lecithin, Malted Barley Flour, Turmeric And Annatto Extracts For Color), Whole Milk, Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Potatoes, Green Peas, Carrots, Onion, Enriched All Purpose Flour (unbleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg Yolks, Parsley, Vinegar, Butter (sweet Cream), Chives, Water.
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