Attention All Vegetarians

For all of you vegetarians out there I have the perfect meal for you! Vegetarian pot pie. This pot pie is rated at an easy level and yields 8 servings. Also it has a 5 minute prep time with 5 minute inactive prep time and 40 minute cook time. The vegetarian pot pie recipe calls for: unsalted butter, finely chopped fennel, yellow onion, carrots, white bottom mushrooms, russet potato, all-purpose flour, whole milk, baby green peas, fresh chives, parsley, white vinegar, egg yolk, and store bought puff pastry or pie dough. How-to:

Step 1: Heat the oven to 400 degrees Fahrenheit and arrange a rack in the middle of the oven.

Step 2: Melt 1 tablespoon of unsalted butter over medium heat in a 3 to 4 quart Dutch oven or heavy 

bottomed saucepan. Then when it foams add 2 small heads of kennel, ½ medium yellow onion finely chopped, and 2 medium carrots (peeled and finely chopped). 

Step 3: Cook until just soft and onions are translucent, for about 2 minutes.

Step 4: Next add 12 ounces of the sliced mushrooms, and 1 small russet potato (peeled and diced), season well with salt and freshly ground black pepper, and stir to coat. 

Step 5:  Cook, stirring rarely, until mushrooms have let off water and have shrunken, for about 6 minutes.

Step 6: Now sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, for about 1 to 2 minutes. Carefully add 1 cup of low-sodium mushroom broth and 1 cup of whole milk, stirring constantly until mixture is smooth,

Step 7: Bring it to a simmer over medium heat and cook until slightly thickened, for about 5 minutes.

Step 8: Now remove from heat and add 1 cup of frozen baby green peas with ¼ cup of thinly fresh chives, ¼ cup of parsley and 1 tablespoon of vinegar. Then stir to coat. After that season well with salt and freshly ground black pepper.

Step 9: Turn filling into an 8 by 8 inch baking dish.

Step 10: Now whisk 1 large egg yolk together with 2 teaspoons of water and a pinch of salt until evenly mixed. Then Set aside.

Step 11: Now with kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Then brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, for about 25 to 30 minutes. Then let sit at least 5 minute before serving.

ENJOY!