Recipe

Vegetarian Pot Pie

Name: Vegetarian Pot Pie
Ingredients: 1 sheet all-butter puff pastry (or vegan puff pastry), thawed; 8 oz cremini mushrooms, sliced (or 1 pack plant-based chicken strips); 1 can (15 oz) chickpeas, rinsed and drained; 1/3 cup unsalted butter (or vegan butter); 1 medium yellow onion, diced; 2 medium carrots, sliced; 2 stalks celery, sliced; 1 medium Yukon Gold potato, peeled and diced small; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 2 cups low-sodium vegetable broth; 1/2 cup heavy cream (or unsweetened cashew cream / oat milk); 1 cup frozen peas; 1/2 tsp dried thyme; 1/4 tsp dried sage; 2 tbsp fresh parsley, chopped; 1 large egg, beaten (or splash of milk for a vegan wash); Salt and freshly cracked black pepper to taste

4–6

5 servings

You’ll need

18 items · tap to check off

Make it step by step

8 steps · 54 min of timed cooking

Preheat your oven to 400°F (200°C).
Melt butter in a large skillet over medium-high heat, add the mushrooms, and cook undisturbed for 4 to 5 minutes until browned.⏱ 5 min
Lower heat to medium, add onion, carrots, celery, and diced potato, cooking until vegetables begin to soften (about 6 to 8 minutes), then stir in garlic for 1 minute.⏱ 8 min
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour.⏱ 2 min
Slowly whisk in the vegetable broth and cream, bringing the sauce to a gentle simmer for 4 minutes until thickened.⏱ 4 min
Fold in the chickpeas, frozen peas, thyme, sage, parsley, salt, and pepper, then pour into a 9-inch deep-dish pie plate.
Unroll the puff pastry over the pie dish, trim and crimp edges, slice three vent holes on top, and brush evenly with egg wash.
Bake for 30 to 35 minutes until the crust is puffed and deep golden brown, resting 10 minutes before slicing.⏱ 35 min

💡

Chef’s tip · Sauté the mushrooms thoroughly until browned before adding other vegetables so they release excess water and build a deep, savory umami base.

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