A vegetarian pot pie even your meat-loving partner/friend/parent/etc will love.
, which I always have in my fridge. This mix-yourself ingredient is not only more consistent, but gives you more control. If you want more intense flavor, just stir in a little more of the vegetable paste.
The rest of the recipe looks a lot like its chicken counterpart: onion, carrot, celery, green peas, garlic, milk. If you stuck to this template, you’d get a great dinner. But one more ingredient adds enough depth of flavor to be like,This Japanese fermented soybean paste is less intense than darker varieties , but still brings a funky, umami depth to the pot pie gravy. If you want to up the ante, feel free to use any type of miso you love; just adjust to taste.
Now, about the crust. Some pot pies are literal double-crusted pies . Others have you pour the filling into a ramekin, cover with pie dough, and bake., who has you ladle the pot pie filling into a bowl, just like soup, then top it with a crispy piece of pastry. I use frozen puff pastry because it’s happy to always be on call and takes no trouble to turn into something wonderful—a lot, in fact, like a can of chickpeas.
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