Skip to content Skip to footer

Vegetarian Pot Pie


1 tablespoon unsalted butter

2 small heads fennel, finely chopped (about 3 cups)

1/2 medium yellow onion, finely chopped

2 medium carrots, peeled and finely chopped (about 2/3 cup)

12 ounces white button mushrooms, sliced (about 5 cups)

1 small russet potato, peeled and diced small (about 2 1/2 cups)

1/4 cup all-purpose 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 tablespoon white vinegar

1 large egg yolk

7 ounces store-bought puff pastry or pie dough, defrosted if frozen