Autumn Vegetable Pot Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1/4 cup butter
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 1 cup leek, chopped
• 1 1/2 cups mushrooms, quartered
• 2 medium golden potatoes, chopped
• 1 cup wine
• 1/4 cup flour
• 4 cups chicken broth (you could use vegetable broth)
• 2 teaspoons fresh thyme
• kosher salt
• 1 (17 ounce) package puff pastry
• 1 tablespoon flour
• 1 tablespoon cream

Recipe

• 1 in a large heavy pot, melt the butter over medium heat and cook until browned.
• 2 add the vegetables and stir to coat with the butter. cook until slightly softened, about 2-3 minutes.
• 3 add the wine, and simmer the vegetables another 7 minutes or until the vegetables are nice and soft.
• 4 add the 1/4 cup flour, and stir the vegetables and flour until they are coated. (the veggies will look a little gummy.) cook for about 2 minutes until the raw flour flavor is cooked off.
• 5 add the chicken broth and simmer for about 15 minutes until the stew base is thickened.
• 6 add about 2 teaspoons of fresh thyme to the pot, and season the pot with kosher salt.
• 7 preheat an oven to 350 degrees f.
• 8 spoon the stew into a deep pie dish. (or do 6 individual oven proof bowls.).
• 9 roll out the sheet of puff pastry with the 1 tablespoon of flour. drape the sheet of puff pastry over the top of the pie dish and the stew.
• 10 brush the top of the pie with the cream. cut a few slits in the top of the pie crust, to let the steam escape.
• 11 place the pie plate or the individual bowls on a sheet pan and bake in the oven until the insides are bubbling and the puff pastry is golden (about 45-50 minutes for the pie plate size, 25-30 minutes for the individual bowls.).
• 12 serve hot!