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Vegetarian Pot Pie

Aida Mollenkamp
  • 50 minutes
  • Serves 8

INGREDIENTS

1 cup

Baby green peas, frozen

12 oz

Button mushrooms, white

2

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

1/4 cup

Chives, fresh

2

small heads Fennel

1/4 cup

Parsley

1

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

1/2

Yellow onion, medium

1

Egg yolk, large

1 cup

Mushroom broth, low-sodium

1/4 cup

All-purpose flour

7 oz

Puff pastry or pie dough, store-bought

1 tbsp

White vinegar

1 tbsp

Butter, unsalted

1 cup

Whole milk