Vegetable Pot Pie with Puff Pastry

Thanksgiving is quickly approaching and I have been trying to think of dishes to add to our usual lineup. We like a lot of vegetables in our family, so I decided to experiment with this Vegetable Pot Pie. It is a nice side dish to make when you have vegetarians in the group. There is something about the puff pastry crust that gives it a special, festive feel!

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Vegetable Pot Pie 

You can use almost any group of vegetables that you like. I happened to have around:

  • 4 baby yams
  • a russet potato
  • a red onion
  • baby portabella mushrooms
  • 1 cup of cauliflower florets
  • 1 cup of spinach
  • 2 TB. of butter
  • 1/4 cup of flour
  • 1/2 cup of vegetable broth
  • 1/2 cup of half & half or milk
  • 1 package of frozen puff pastry (lightly thawed.

****minced rosemary & thyme

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Chop everything into bite size pieces. Mince your herbs. Season with salt and fresh ground pepper.

Saute in a large skillet with a few TB. of olive oil until just cooked through.

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Meanwhile you can make a roux to thicken it and make kind of a gravy that will bind the veggies together.

Begin making the roux by melting a few TB. of butter in a small saucepan over medium heat.

Whisk 1-4 cup of flour into the butter and stir together until it forms a thick, rough paste.

Slowly stir in a 1/2 cup of vegetable broth and 1/2 cup of cream and stir until smooth.

Mix this in lightly with the vegetables in the skillet. Cook for 5 minutes to thicken.

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Pour the vegetable mixture into your baking dish.

Flour a cutting board and gently unwrap the puff pastry into a flat sheet. Use a rolling pin to lightly smooth it flat. Cut into 1/2″ strips and begin a woven pattern (over/ under) with the strips over the vegetables.

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I brushed the strips with egg yolk (which happened to be very yellow). I am not sure I needed to do this step, but I have read it makes it shiny. It does give it a golden color!

If the weaving the  strips intimidates you, you can make it much easier by just laying the puff pastry over the top and cutting it with a knife into the shape of your baking dish. Make sure to pierce it with a knife before baking it.

Bake in a 400 degree oven until bubbly and the crust starts to brown – about 25 – 30 minutes.

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Serve hot from the oven with a some toasted rosemary bread. Your guests will love it!

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