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YIELD
6 Servings
TYPE
Dinner
TIME
40 Minutes
LEVEL
Beginner
1
Brush puff pastry with egg wash and bake until golden brown.
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2
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Sauté vegetables in an instant pot.
3
4
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Whisk together flour and broth to make the pot pie extra thick and creamy.
5
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Add the peas, herbs, milk, and flour mixture and simmer until thick.
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Serve scooped in bowls with a puff pastry biscuit on top.