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Vegetarian Pot Pie Recipe

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This recipe for Vegetarian Pot Pie, by , is from Marion the Vegetarian, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. unsalted butter
1 large head or 2 small heads fennel (3 cups chopped)
1 medium onion
2 medium carrots
2 medium or 3 small potatoes (2 cups chopped)
12 oz. white mushrooms
cup all-purpose flour
1 can cream of mushroom soup
1 cup whole milk
1 cup frozen peas or green beans
cup fresh chives
cup fresh parsley
1 Tbsp. white vinegar
7 oz. puff pastry or pie crust (store-bought) OR cheddar biscuit topping (see p. )
Salt and pepper

Directions:
Directions:
1. Preheat the oven to 400.

2. Finely chop fennel and onion. Peel and chop carrots and potatoes. Slice mushrooms. Chop chives and parsley

3. Melt butter over medium heat in a large, heavy saucepan or Dutch oven. Add fennel, onions, and carrots, and cook until just soft and onions are translucent (about 2-3 minutes). Add potatoes and mushrooms, season well with salt and pepper, and stir. Cook, stirring rarely, until mushrooms have let off water and are shrunken (5-6 minutes).

4. Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone (1-2 minutes). Mix the mushroom soup and milk in a small bowl and stir until thoroughly combined, then pour over vegetable mixture and stir to coat. Bring to a simmer over medium heat and cook until slightly thickened (5 minutes).

5. Remove from heat and add peas/beans, chives, parsley, and vinegar. Season with salt and pepper and stir well. If using a saucepan, turn into an 8 x 8 baking dish (if using a Dutch oven or other oven-safe pan, you can keep it in the same dish).

6. Place dough over baking dish. If using puff pastry or pie crust, cut slits to vent. Place on a baking sheet (in case the juices boil over) and place on the middle rack. Bake until crust is golden brown and mixture is bubbling (25-30 minutes). Let set at least 5 minutes before serving.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The fennel gives this pot pie a complex flavor. You can also vary the amount of each vegetable to your taste.

It takes a long time to bake, but I still consider this an "everyday" dinner compared to the more complex pot pie in the "Special Occasions" section. It's quicker when topped with a pre-made crust, but if you have time to make it, it's even better with the cheddar biscuit crust from that pot pie (page #).

 

 

 

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