Vegetable Pot Pie Recipe

Name: Vegetable Pot Pie Recipe
Prep time: 55 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 pound Yukon gold or red potatoes, cut in bite sized chunks; 2 cups carrots, cut in half moons; 3 tablespoons vegan butter or olive oil, divided; 1 onion or leek, chopped small; 3 cloves garlic, chopped small; 1 medium fennel bulb, cored and diced; 1 cup asparagus, cut in 1/2″ pieces ( or sub green beans); 1/4 cup flour- or sub gluten free flour; 1 teaspoon vegetable boullion or sub ½ cup veggie broth; 2 cups cashew milk or almond milk (rich is best); 2 teaspoons whole grain mustard (or dijon); 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 1 cup peas- fresh or frozen; 2 tablespoons fresh lemon juice; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh tarragon (or rosemary), chopped; 2 tablespoons fresh chives, minced; 1 vegan puff pastry sheet, thawed overnight (Pepperidge Farms brand is vegan)