Mushroom Pot Pie

with market vegetables and miso gravy

Prep & Cook Time: 50-60 min.

Cook Within: 4 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Wheat, Soy

Calories Conscious
Vegetarian
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 you!
A note about serious food allergies

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.

In Your Box (serves 2)

  • Info
    2 Puff Pastry Dough Squares
  • 10 oz. Button Mushrooms
  • 6 oz. Carrot
  • 5 oz. Fingerling Potatoes
  • 1 Yellow Onion
  • 1 Garlic Clove
  • 2 Tbsp. Cornstarch
  • 4 tsp. Vegetable Base
  • Info
    1 Tbsp. Miso Paste
  • 2 oz. Peas

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.

  • Nutrition (per serving)

  • Calories
    495
  • Carbohydrates
    70g
  • Fat
    23g
  • Protein
    12g
  • Sodium
    1103mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Medium Oven-Safe Casserole Dish s
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    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.

  • 2

    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.

  • 3

    Begin the Filling

    Add carrot, potatoes, onion, garlic, vegetable base, and miso to pan and cook, stirring occasionally, 2 minutes.

  • 4

    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.

  • 5

    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.

  • 6

    Plate the Dish

    Let pot pies cool at least 5 minutes and serve.

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