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Classic Veggie Pot Pie
-2 Tbsp unsalted butter
-1 cup diced carrots
-1 cup frozen peas
-1/2 cup celery; diced
-1 large yellow onion; diced
-1/4 cup parsley; minced
-2 cups potatoes; peeled, cooked until almost tender and diced
-1/3 cup all purpose flour
-1 3/4 cup veggie or mushroom broth
-2/3 cup half and half or milk
-Salt and fresh cracked pepper; as desired
-1 puff pastry; cut into 5×5 inch squares
-1 egg; beaten with a bit of water
Preheat oven to 425 degrees. In a deep dutch oven, add butter, carrots, celery and onion and turn heat to medium high. Sautee, stirring occasionally for about 4 minutes until onion is soft and fragrant. Add flour and cook for about 1-2 minutes until lightly toasted. Make sure you scrape the sides and bottom as you toast the flour so nothing burns. Add stock and milk/cream and cook until mixture boils and thickens. Season with salt and pepper. Fold in peas and potatoes. Fill oven safe personal dishes (I like large ramekins or French onion soup crocks) with about 1-1 1/2 cups of veggie mixture. Top with a square of puff pastry and brush with egg. Bake in oven for about 25-30 minutes until mixture is super bubbly and puff pastry is golden. Enjoy hot and don’t burn your tongue!
