Classic Mushroom Pot Pie
Enjoy Chef Forgione's vegetarian spin an American tradition: pot pie. This version promises all the same comfort, with none of the meat. A creamy, hearty filling with mushrooms, broccoli, corn, and carrots are nestled under a flaky, buttery puff pastry crust and baked to perfection. One bite and you'll feel warmed from the inside out.
Nutritional facts
Protein
11g
Carbs
51g
Calories
740kcal
Fat
55g
Ingredients
All Purpose Flour, Butter, Carrots, Red Onion, Broccoli , Vegetable Base, Black Pepper, Corn, Puff Pastry, Egg, Heavy Cream, Kosher Salt, Crimini Mushroom, Canola Oil
Contains milk, eggs, cereals containing gluten, wheat, soybeans, celery.
Reviews
4.3
Based on 517 reviews
Rob · 03/03/26
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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