All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Sweet caramelized onion and fresh cauliflower (and peas!) combine to form the perfect filling for this perfect veggie pie. Cooked together with pungent garlic and herbaceous thyme, and baked with a flaky puffed pastry on top, this pie hits you with rich, warm flavor… and peas! Tip: Keep puff pastry in the refrigerator as long as possible; cold puff pastry is a lot easier to work with than warm!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meatlovers! If adding protein, cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using Beyond sausage, break up until warmed through, 6-8 minutes. Vegetarian sausage will not brown. If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground beef, break up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using ground turkey, break up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. Add to dish as desired.
Prepare the Ingredients
Stem and mince thyme.
Coarsely chop cauliflower.
Cut mushrooms into ¼" slices.
Halve and peel onion. Slice halves into thin strips.
Combine cornstarch and 1 Tbsp. water in a mixing bowl until dissolved. Set aside.
Start the Filling
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add cauliflower, onion, half the garlic salt (reserve remaining for peas), ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes.
Stir in 2 Tbsp. water. Cover, and stir occasionally until tender, 6-8 minutes.
Finish the Filling
Uncover hot pan, and stir in peas, garlic, and mushrooms. Cook, 2 minutes.
Stir in remaining garlic salt, thyme, mirepoix broth concentrate, and ½ cup water. Bring to a simmer.
Stir cornstarch-water mixture to recombine.
Once simmering, stir cornstarch-water mixture into pan until combined. Return to a simmer.
Once simmering, cook until thickened, 1-2 minutes.
Remove from burner.
Bake the Pot Pie
Transfer filling to prepared casserole dish.
Remove puff pastry from refrigerator. Remove any paper from between puff pastry squares. Top filling with puff pastry squares.
Bake in hot oven until puff pastry is browned and crispy, 15-17 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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