All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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 s
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
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.
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.
Plate the Dish
Let pot pies cool at least 5 minutes and serve.
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