Fennel and Vegetable Pot Pie

 I am a lifelong vegetarian and I absolutely love this pot pie.  It's healthy, yummy, and not at all boring!  

Fennel and Vegetable Pot Pie

Ready for puff pastry

chopped carrots, onion, and fennel

after adding mushrooms and potatoes

carrots, onion, and fennel

baking

Ingredients:

1 tbsp. butter

1 head fennel, chopped

1/2 onion, diced

2/3 cup carrot chopped

12 oz. mushrooms, sliced 

1 potato diced

1/4 cup flour

1 cup mushroom broth

1 cup whole milk

1 cup frozen peas

1/4 cup chives sliced

1/4 cup parsley chopped

1 tbsp. white vinegar

puff pastry

Directions:

1) Preheat oven to 400

2) Chop and prepare all ingredients as listed.

3) Melt butter over medium heat, then add fennel, onions, and carrots.  Cook about 2 minutes.

4) Add mushrooms and potato, seasoning with salt and pepper.  Stir rarely until the mushrooms have let out water, about 6 minutes.

5) Add flour, stirring to coat, and cook another 2 minutes.

6) Mix in mushroom broth and milk. Bring to a simmer and cook until thickened, about 6 minutes.

7) Remove from heat and stir adding peas, chives, parsley, and vinegar.  Turn into an 8x8 baking dish.

8) Place puff pastry over baking dish and brush dough with egg wash, cutting slits to vent.

9) Place on a baking sheet and bake about 25-30 minutes.