Aida Mollenkamp teaches us a vegetarian version of a classic comfort food, chicken pot pie. It’s so rich and tasty, you’ll hardly miss the chicken!
In today’s episode of Ask Aida, our favorite healthy food chef shows us how to make a delicious vegetarian alternative to chicken pot pie. Try it out on your next Meatless Monday!
Who doesn’t love to tuck into a warm, fresh-out-of-the-over chicken pot pie? During the winter, it really does warm the soul.
Aida Mollenkamp shows us how to make a vegetarian version of this classic comfort food without sacrificing the taste. By replacing the chicken with fennel, mushrooms, and potatoes, you still get all the hearty satisfaction.
Aida’s Vegetarian Pot Pie is a great dish to make ahead and store. Just take it out of the fridge or freezer, bring to room temperature, and bake off!
Or, instead of baking it in a large dish, you can portion it out into smaller oven-safe bowls for individual servings. It’ll be just like those frozen store-bought versions that you know you like to indulge in.
Aida’s Vegetarian Pot Pie Ingredients:
- 1 tablespoon unsalted butter
- 2 small head fennel, finely chopped (about 3 cups)
- ½ medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 12 ounces white button mushrooms, sliced (about 5 cups)
- 1 small russet potato, peeled and diced small (about 2 ½ cups)
- ¼ cup all-purpose flour
- 1 cup low-sodium mushroom broth
- 1 cup whole milk
- 1 cup frozen baby green peas
- ¼ cup thinly sliced fresh chives
- ¼ cup parsley
- 1 tablespoon white vinegar
- 1 large egg yolk
- 7 oz. store-bought puff pastry
