Veggie pot pies
Ingredients:
1 box of frozen puff pastry (thawed)
1 yellow onion
1 bag of small dutch yellow potatoes (you can use 1 medium potato and cut it into small pieces, or about 10 small potatoes cut into pieces)
1 cup celery diced
1 cup frozen or fresh peas
4 carrots diced
1 cup milk (half & half, or whatever you have at home, unsweetened)
1 1/2 cups vegetable broth
1/4 cup flour
4 tablespoons butter
1 tablespoon fresh parsley, chopped
1/4 tablespoon fresh thyme
1 pre-cooked rotisserie chicken (if you’re making this for meat eaters and want to add in. this is optional, and not at all necessary! Please buy your meat responsibly sourced!).
salt
pepper
1 egg
1 tablespoon (milk for egg wash)
*please note, all the veggies should be cut around the same size. Feel free to add other veggies in (like mushrooms!) just make sure if your liquid gets too thick you add more veggie stock.
Directions:
Preheat your oven to 400 degrees.
Dice/chop all your veggies into similar sizes.
In a large (deep) skillet, heat the butter on low to medium heat.
Add in diced onions, celery, potatoes and carrots. Saute for 15 minutes, or until the potatoes and carrots have softened and the onions are basically translucent. If you’re using mushrooms, now is the time to add it in and cook for a few more minutes. (Don’t, worry, I haven’t forgotten, the frozen peas go in later).
Add the flour and stir until all the veggies are coated. Add more flour if you don’t think that 1/4 cup was enough. If your pan looks TOO dry, add in some more butter.
Stir your veggies for a few more minutes before slowly adding in your vegetable broth.
Next, add in your milk and stir until there is a nice and thick consistency. If it gets TOO thick, add in some more veggie broth. The sauce should be nice and creamy - keep in mind the pastry dough will absorb some of this sauce, so make sure there is enough liquid otherwise your pot pie will end up dry.
Add salt & pepper to taste.
Stir in frozen peas, parsley and thyme.
If you’re adding the precooked chicken to all of the pot pies, this is the time to add it into your mixture. As you can see in the picture below, some have chicken and some do not. If you’re opting out of them all having chicken, make sure you pour your chicken-less ones in first!
Pour your veggies into one big 9x9 dish, big round dish, or individual serving dishes (my preference is individual dishes).
Puff Pastry Dough:
While that is resting, it’s time for the puff pastry. It is completely up to you if you want to cookie cutter our a design or just place the puff pastry over the baking dish and trim the excess off with a knife. If you choose to do the simply way (no judgement!), make sure you tuck the dough into the dish and cut a few slits on the top with your knife.
If you’re opting to do a design, here is how I do it.
Cover the surface of your counter with plastic wrap. Lightly dust this surface with flour. Unroll your puff pastry dough, and using a dusted with flour rolling pin thin it out a bit.
Using your chosen cookie cutter shape (round covers the most surface area, but I was making this for Rosh Hashana, the Jewish New Year, so I committed to stars and a shofar), cookie cut out enough shapes to cover the top of your pot pie. Once done, you can easily clean up this surface by removing the plastic.
Egg Wash:
In a small bowl, whisk the egg and milk together. Brush the egg mixture over the top of the dough evenly.
Place the pot pies on a baking sheet just in case some of the liquid boils over.
Bake on the center rack at 400 degree’s for 25-35 minutes, or until the top is a golden brown, and the sauce is bubbling. It is important to not take this out too soon as your veggies need the time in the oven to cook.
Let your pot pies cool for a few minutes before digging in! Enjoy!
