Comfort isn't just a soft pair of slippers or a snuggle with a favorite pet. It's also layered in this warm, rich vegetable pot pie, packed chock full of healthy and delicious vegetables. Earthy miso enriches the sauce and a flakey, rich crust covers the whole pie; you'll find it has disappeared within minutes of hitting your plate.
Quarter mushrooms. Peel, trim, and cut carrot into ½" dice. Cut potatoes into ¼" rounds. Halve and peel onion. Cut halves into ½" dice. Mince garlic. Mix cornstarch and 2 Tbsp. water in a small mixing bowl.
Cook the Mushrooms
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Cook until browned, 4-6 minutes. Season with ¼ tsp. salt and a pinch of pepper.
Begin the Filling
Add carrot, potatoes, onion, garlic, vegetable base, and miso to pan and cook, stirring occasionally, 2 minutes.
Finish the Filling
Stir cornstarch slurry again. Add 1¾ cups water and cornstarch slurry to pan and cook until thickened, 2-3 minutes. Place prepared casserole dishes on prepared baking sheet. Pour filling into casserole dishes and top with peas.
Bake the Pot Pies
Remove puff pastry squares from refrigerator. Use the back of a small knife to draw diagonal lines on puff pastry square, ½" apart. Draw another set of lines in opposite direction to make a crosshatched pattern. Pierce puff pastry squares with knife tip and carefully cover casseroles with puff pastry squares. Bake until golden-brown, 15-20 minutes.