Vegetarian Pot Pie with Puff Pastry Crust
Very versatile and good.
8 TBSP (1 stick) butter, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium russet potatoes, peeled and diced
12 ounces white button mushrooms, chopped
1 cup frozen English peas
1/4 cup all-purpose flour
1 cup vegetable or chicken broth
1 1/2 cups whole milk
Salt and pepper
7 oz (1/2 package) puff pastry, thawed according to package directions
1 egg, separated
Heat the oven to 400 degrees F and arrange a rack in the middle. Melt 2 TBSP butter over medium heat in large skillet or 3-quart Dutch oven. Add onions and cook until they soften and begin to turn translucent. Add 2 additional TBPS and carrots and cook until softened. Remove with slotted spoon.
To same skillet, add potatoes, remaining 4 TBSP and cook until fork tender. I let mine take on a bit of color. Season with salt and pepper. Add mushrooms and cook, stirring occasionally, until mushrooms have let off water and are starting to shrink and brown. Add back in your onion carrot mixture, followed by peas.
Sprinkle flour over vegetables. Stir to coat. You want to cook this for 2 minutes, to insure the raw flavor is eliminated. Add in your broth and milk, stirring until mixture is smooth. Bring to a high simmer and cook until it begins to thicken. Remove from heat and adjust seasoning. Turn filling into a 8 x 8 inch baking dish.
Whisk together yolk with 2 teaspoons water in a separate bowl. Place dough over filling, cutting or tucking it in as necessary. Using a pastry brush, brush dough with egg wash and cut slits in top to vent. Place on baking dish and bake until top has turned golden brown and mixture is bubbly, approximately 25-30 minutes. Let sit briefly before serving.
8 TBSP (1 stick) butter, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium russet potatoes, peeled and diced
12 ounces white button mushrooms, chopped
1 cup frozen English peas
1/4 cup all-purpose flour
1 cup vegetable or chicken broth
1 1/2 cups whole milk
Salt and pepper
7 oz (1/2 package) puff pastry, thawed according to package directions
1 egg, separated
Heat the oven to 400 degrees F and arrange a rack in the middle. Melt 2 TBSP butter over medium heat in large skillet or 3-quart Dutch oven. Add onions and cook until they soften and begin to turn translucent. Add 2 additional TBPS and carrots and cook until softened. Remove with slotted spoon.
To same skillet, add potatoes, remaining 4 TBSP and cook until fork tender. I let mine take on a bit of color. Season with salt and pepper. Add mushrooms and cook, stirring occasionally, until mushrooms have let off water and are starting to shrink and brown. Add back in your onion carrot mixture, followed by peas.
Sprinkle flour over vegetables. Stir to coat. You want to cook this for 2 minutes, to insure the raw flavor is eliminated. Add in your broth and milk, stirring until mixture is smooth. Bring to a high simmer and cook until it begins to thicken. Remove from heat and adjust seasoning. Turn filling into a 8 x 8 inch baking dish.
Whisk together yolk with 2 teaspoons water in a separate bowl. Place dough over filling, cutting or tucking it in as necessary. Using a pastry brush, brush dough with egg wash and cut slits in top to vent. Place on baking dish and bake until top has turned golden brown and mixture is bubbly, approximately 25-30 minutes. Let sit briefly before serving.