Vegetarian Pot Pie - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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

  1. Heat oven to 400ºF.
  2. 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).
  3. 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).
  4. Remove from heat. Stir in peas, herbs, and vinegar. Pour filling into a deep-dish pie pan.
  5. Whisk egg together with water. Set aside.
  6. 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).
Nutritional analysis per serving: Calories 245; Total Fat 11g (14% Daily Value); Saturated Fat 5.5g (30% DV); Trans Fat 0g; Cholesterol 30mg (10% DV); Sodium 200mg (9% DV); Total Carbohydrate 32g (12% DV); Dietary Fiber 5g (18% DV); Total Sugars 8g; Includes 1g Added Sugars (2% DV); Protein 8g; Vitamin D 6% DV; Calcium 6% DV; Iron 10% DV; Potassium 15% DV; Vitamin K 70% DV; Copper 35% DV; Biotin 30% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/vegetarian-pot-pie/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796