Preheat the oven to 400°F.

Rehydrate the dried mushrooms in 1 cup of boiling hot water for 20 minutes. Once rehydrated, slice thinly. Reserve the soaking water and set both aside.

Heat the oil in an oven safe skillet over medium heat. Once the oil is hot, add the fresh and rehydrated mushrooms, season with salt and pepper and cook, stirring often, until most of the moisture cooks out of the mushrooms, 8 to 10 minutes. (note: you may need to sauté the mushroom in 2-3 batches, depending on how big your pan is)

Add the onion, carrots, celery, garlic and herbs. Season with the garlic powder, onion powder, and paprika, and continue to cook, stirring often, until the onions are translucent, and the garlic is fragrant, 2 to 3 minutes.

Add 4 tablespoons of the vegan butter and once it’s melted, sprinkle in the flour. Mix to coat and cook for 2 to 3 minutes.

Pour in the reserved porcini soaking liquid, vegetable broth, and non-dairy milk, mixing to combine. Toss the kale into the skillet in batches, mixing to incorporate. Once the kale is coated, increase the heat to medium-high.

Once at a simmer, reduce the heat to medium-low and simmer until it thickens and reduces by about a third. Taste and adjust seasonings, if necessary.

Meanwhile, melt the remaining 2 tablespoons of butter in a small heat-proof bowl in the microwave for 10 to 15 seconds, or until it’s melted.

Roll the puff pastry out onto a clean, lightly floured surface and it into 3 to 4-inch squares. You should get about 16 to 18 squares. Place the puff pastry squares in an even layer over the pot pie mixture, slightly overlapping each one. Brush the tops with the melted vegan butter and bake until the pastry if golden-brown and the filling is bubbly, 20 to 30 minutes.

Garnish with fresh parsley and enjoy!