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    You are in: Home / Recipes / Vegetarian Pot Pie Recipe
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    Vegetarian Pot Pie

    Vegetarian Pot Pie. Photo by loof

    1/1 Photo of Vegetarian Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Sharon123's Note:

    This makes a tasty and satisfying vegetarian meal, you won't even miss the meat! Impress you family or guests! Adapted from Aida Mollencamp on the Food Network show, Ask Aida!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 400 degrees F and arrange a rack in the middle.
    2. 2
      Melt butter over medium heat in a 3- to 4-quart heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring just a little, until mushrooms have shed their moisture and are shrunken, about 6 minutes.
    3. 3
      Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
    4. 4
      Remove from heat, add peas, herbs, and vinegar, red pepper flakes(if using), and garlic powder(if using) and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8"x8" baking dish(I've been told a 9"x13" dish works too).
    5. 5
      Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
    6. 6
      With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish(if you wish, you can make a crust for the bottom too). 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, about 25-30 minutes. Let sit at least 5 minutes before serving.
    7. 7
      Tip:.
    8. 8
      To reheat individual servings, warm for 2 min in the microwave, then bake covered for 15 min at 400*F., then remove the cover and bake an additional 5 minutes to crisp up the crust. Otherwise, leftovers will be too soggy or too burnt!

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on February 10, 2013

      55

      Very tasty. No fennel, so I just used celery. I didn't have any puff pastry (and it's $$$) so made some biscuit dough. DH pointed out I could have used canned crescent roll dough. Duh, that would have been good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2012

      55

      This is a delicious dish! I had a little bit of fresh cauliflower and broccoli so added that in too and it was just terrific. I had a single pie crust that needed using so I took that option instead of the puff pastry option. Filling, comforting, delicious - thanks for sharing the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2010

      55

      Sharon this is absolutely scrumptious! I had to skip the fennel because I just couldn't find it anywhere around here so I just used the celery. I made 2 individual casseroles and they looked so pretty with the puff pastry topping. There is so much great flavor and texture in this that I can't see how anyone would miss meat. If someone wanter to do a little fancy pastry work and make make flowers or vines on top this would not be at all out of place on your finest holiday table. I have a lot of pastry left and I'm looking forward to enjoying this again soon.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetarian Pot Pie

    Serving Size: 1 (231 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 256.1
     
    Calories from Fat 112
    43%
    Total Fat 12.4 g
    19%
    Saturated Fat 3.6 g
    18%
    Cholesterol 26.8 mg
    8%
    Sodium 125.3 mg
    5%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 4.9 g
    19%
    Sugars 4.5 g
    18%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    vegetable broth

    Ideas from Food.com

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