Vegetarian Mushroom Pot Pie
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Course:
Dinner
Servings: 4 people
Calories: 405 kcal
Ingredients
- 12 oz. white button mushrooms, cut into quarters
- 1 large carrot, peeled & sliced
- 1 cup frozen peas
- 2 minced garlic cloves
- 1/2 yellow onion, diced
- 1 Tbsp. mushroom powder
- 1 small russet potato, cubed
- 1/4 cup all-purpose flour
- 1 cup low-sodium vegetable broth
- 1 cup cashew milk
- 1 large egg, beaten
- 1/4 cup chopped parsley
- 1 sheet store-bought puff pastry or frozen pie dough
- Cooking oil
Instructions
-
Preheat oven to 400 degrees F. Remove puff pastry (or frozen pie dough) from freezer to defrost for 30 minutes.
-
Heat pan over medium heat. Add cooking oil, onions, potatoes and carrots. Sauté 3-4 minutes. Add mushrooms and garlic, season with salt and pepper. Cook for another 2-3 minutes.
-
Add flour and mix until it cooks off and vegetables thicken. Add broth, mushroom powder, peas, parsley and cashew milk. Cook over medium heat 4-5 minutes until liquid thickens into creamy consistency.
-
Grease 8x8-in. baking dish. Pour pot pie filling. Using kitchen shears, cut around dough to fit top of filling. Fold corners into dish.
-
In small dish, mix beaten egg and dash of salt. Brush on top of dough. Bake 25-30 minutes or until crust is golden brown.
Recipe Notes
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- For more on mushrooms, check out our Mushroom Guide: Different Types & Their Health Benefits.
Nutrition Facts
Vegetarian Mushroom Pot Pie
Amount Per Serving (1 serving)
Calories 405
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g25%
Cholesterol 42mg14%
Sodium 216mg9%
Potassium 605mg17%
Carbohydrates 44g15%
Fiber 4g16%
Sugar 5g6%
Protein 10g20%
Vitamin A 2575IU52%
Vitamin C 21.4mg26%
Calcium 39mg4%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.