Vegetable Pot pie

I LOVE pot pie. It's warm, and flaky, and potato-y...... In my opinion it's one of those perfect winter meals, right up there with a good tomato soup. I've been searching for a conveniently frozen vegetarian version, but apparently they dont exist and tonight my craving finally won over. The hubs also really liked this recipe and said it was right up there for him with the blackbean pineapple enchiladas, so it looks like I'm safe to make it again! 

Ingredients

1 tbl unsalted butter

1 small head of fennel, prepped and chopped

1/2 medium onion, finely chopped

2 medium carrots, peeled and chopped

8-12 ounces sliced mushrooms

1 small russet potato, peeled and diced

1/4 cup flour

1 cup mushroom broth

1 cup milk or non-dairy milk

1 cup frozen peas

1/4 cup sliced chives

1/4 cup sliced parsley

1 large egg yolk (omit if vegan)

1 sheet puff pastry

Additional seasoning or spices (I used a mix of Tony's Spices and Herbs & a general 'Italian' seasoning. You could probably do with just salt, pepper and the italian version)

Directions

Oven to 400 and prep all of your vegetables.

Melt the butter on medium heat in a large skillet. Add in fennel, onions and carrots and saute until soft, about 2 minutes. Add mushrooms and potatoes, and cook an additional 6-8 minutes or until mushrooms are browned.

Reduce heat and carefully add broth, milk and flour to the skillet. While bringing to a simmer, stir until smooth. Allow to simmer about 5 minutes while sauce thickens.

Remove from heat. Add peas, parsley, chives and seasoning to taste. This recipe will take a lot more seasoning that you think, so pour in a good amount, stir and taste. I'd almost err on the side of over seasoning for this one.

 Pour entire mixture into either personal sized pot pie baking dishes or one large 8x8 baking dish.

Place pastry dough over the filling and tuck into edges.

Whisk together the egg yolk, a pinch of salt and 2 tsp of water. Brush the egg wash over the pastry dough, and cut slits in the top of the pastry dough.

Bake 25-30 minutes, allowing to set an additional 5 minutes after baking.

Nutrition

This is assuming 8 servings, each serving is

Estimated WW points: 6

Calories: 276

Fat: 15.1g

Cholesterol: 66 mg

Carbs: 29.7 g

Fiber: 3.7 g

Sugar: 3.1 g

Protein: 6.1 g

If you do only 6 servings, it is 367 calories, 20.1 g of fat and 8.1 g of protein per serving.

Enjoy!