Veggie Pot Pie

Hearty vegetarian pot pie with creamy vegetable filling and flaky pastry top

Ingredients

Ingredients

• 1 tbsp butter
• 3.5 cups finely diced onions (two onions)
• 2-3 large carrots, finely chopped
• 12 oz sliced mushrooms (1 package)
• 1 medium potato, finely diced
• 1/4 cup all purpose flour
• 1 cup low sodium vegetable broth
• 1 cup milk (can be almond or whatever)
• 1 cup frozen or canned baby green peas
• 1/4 cup chives (green part of green onions)
• 1/4 cup parsley
• 1 tbsp white vinegar
• 1 large egg yolk
• 7 oz store bought puff pastry or pie dough, defrosted

Instructions

1. Preheat oven to 400°F
2. Melt butter in large sauce pan on medium and add onion, carrots, and potato. Cook until soft (a few minutes). Add mushrooms, salt and pepper. Cook 5 or so minutes until mushrooms are fully shrunk
3. Sprinkle flour over veggies, stir to coat and cook until raw flavor is gone (1-2 minutes). Slowly add broth and milk stirring constantly until smooth. Bring to simmer and cook until slightly thickened
4. Remove from heat and add peas, herbs, and vinegar. Stir to coat. Season to taste with salt and pepper. Put into 8x8 deep baking dish
5. Meanwhile whisk egg together with 2 tsp water and a pinch of salt until mixed
6. Cut dough to fit on top of baking dish (it is OK to fold in edges on corners and sides if slightly oversized). Cut a couple slits. Then top with egg mixture
7. Place baking dish on baking sheet (so spill over is caught) and bake for 30 minutes
8. Let sit for at least 5 minutes before serving