Easiest Vegetarian Pot Pie

Creator Notes

This vegetarian pot pie makes no apologies for its lack of rooster. (Chicken who?) The recipe starts moral like the novel: Sauté onion, carrots, and celery. Add flour for thickness, then broth (on this case, a DIY bouillon-basically basically based mostly one) and milk, which flip into a creamy, scrumptious gravy. But then, the place you’d typically add rooster, you add chickpeas—the runt bean that would. A colossal spoonful of white miso provides depth (feel free to exhaust your favorite form of miso, moral adjust the quantity to taste). Whereas many pot pies are baked in ramekins, this one is assembled freestyle: Ladle the pot pie filling into a bowl, then top with a crispy, flaky square of puff pastry. No longer ideal accumulate I fetch this kind more straightforward, but it absolutely’s better for leftovers: Refrigerate or freeze the pot pie filling, then warm up every time, and top without a matter bready component is around (in the event you’re out of puff pastry, a thick allotment of toast is terribly accurate kind). And in the event you don’t accumulate—or don’t are searching for to accumulate—the vegetable-basically basically based mostly Greater Than Bouillon, you may swap out the 1 1/2 cups water for 1 1/2 cups vegetable broth; moral accumulate certain it’s homemade or a tag you know and like, since retailer-supplied vegetable broths vary plenty. —Emma Laperruque

Substances

• 
  1
  

  monumental egg
  
  

• 
  1
  

  sheet frozen puff pastry (half of of a 17.3-ounce kit), thawed
  
  

• 
  4 tablespoons
  
  unsalted butter
  
  
• 
  2
  

  medium to monumental yellow onions, finely diced
  
  

• 
  1 pound
  
  carrots, peeled and finely diced
  
  
• 
  1 pound
  
  (about 6 stalks) celery, finely diced
  
  
• 
  2 teaspoons
  
  kosher salt, plus more to taste
  
  
• 
  3
  

  garlic cloves
  
  

• 
  7 tablespoons
  
  all-aim flour
  
  
• 
  1 ¹/₂ cups
  
  water, warm
  
  
• 
  1 ¹/₂ teaspoons
  
  vegetable-basically basically based mostly Greater Than Bouillon
  
  
• 
  2 tablespoons
  
  white miso paste
  
  
• 
  2 ¹/₂ cups
  
  total milk, warm
  
  
• 
  ¹/₄ teaspoon
  
  freshly ground sad pepper, plus more to taste
  
  
• 
  1 cup
  
  frozen peas
  
  
• 
  2
  

  (15.5-ounce) cans chickpeas, drained
  
  

• 
  ¹/₄ cup
  
  finely chopped parsley