September 29, 2014

veggie pot pie

 Something about the start of fall makes me feel the need to open the windows and bake.  What better choice than pot pie.  It's like the all American comfort food... perfect for a cool, crisp day!  This vegetarian version is delicious, but feel free to add in some shredded chicken or beef.  My favorite part... the crust!

Servings 4-6
Total Time 45 minutes

  • 2 tablespoons olive oil
  • 1 1/2 pounds mushrooms, sliced
  • 4 carrots, chopped
  • 3 celery stalks, chopped
  • 1 medium onion, chopped
  • 1/2 tablespoon fresh thyme
  • 1/3 cup all-purpose flour, plus extra for floured surface
  • 1 cup vegetable broth
  • 1/2 cup peas
  • 1 sheet puff pastry, thawed
  • 1/2-1 teaspoon salt (depending on taste)
  • 1/4 teaspoon pepper
  • 1 egg, beaten

Preheat oven to 400 degrees F.

Heat the oil in a large skillet over medium-high heat, then add the mushrooms, carrots, celery, onions, thyme, salt and pepper. Cook and stir occasionally until the vegetables start to get tender, 12 to 15 minutes.

Add the flour to the skillet and cook, while constantly stirring, for about 30 seconds. Then, add the broth and peas and bring everything to a boil.

Grease a 9x9 inch baking dish.  Pour the veggies into the dish and then lay the puff pastry on top of the dish and press the edges so the pastry is sealed. Cut slits in the pastry and brush with the egg.

Place the dishes on a rimmed baking sheet and bake for 25 minutes, or until the crust is golden-brown.


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