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Vegetarian Pot Pie
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 .
1 Tbsp. unsalted butter
2 heads fennel, chopped
1/2 yellow onion, chopped
2 carrots, chopped
12 oz. button mushrooms, sliced
1 russet potato, peeled and diced
1/4 cup flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 Tbsp. white vinegar
1 egg yolk
2 tsp. water
1 sheet store-bought puff pastry
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Vegetarian Pot Pie

Vegetarian Pot Pie

Vegetarian Pot Pie
One Star Guiding Stars
  • Servings:8 (258 g)
  • Prep Time:30 minutes
  • Cook Time:60 minutes
1. Heat oven to 400 degrees F.
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).