creamy vegetable pot pie
(1 RATING)
It's wonderful and comforting during the cooler months.
No Image
prep time
20 Min
cook time
45 Min
method
---
yield
4 to 6
Ingredients
- 2 - onions, yellow, medium - diced
- 2 cloves garlic, minced
- 1 - fresh bay leaf
- 8 ounces cremini mushrooms, sliced
- 4 - baby potatoes, diced
- 1 - parsnip, peeled and diced 1/2 inch thick
- 2 - celery stalks, diced
- 1 - carrot, diced
- - sage, a few sprigs sliced very thin
- 3 tablespoons butter or butter substitue like earth balance
- 3 tablespoons all-purpose flour
- - splash of white wine
- 1 tablespoon dijon mustard
- 3 cups no chicken stock or vegetable stock
- 1/2 cup heavy cream
- 1 - sheet frozen puff pastry dough, defrosted
- 1 - egg
How To Make creamy vegetable pot pie
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Step 1In a large pan heat 2 tbsps of olive oil over medium-high heat and add the mushrooms until lightly browned.
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Step 2Add the onion, garlic, potatoes, parsnips, carrots, celery, sage, bay leaf, salt and pepper. Cover the pot and sweat the vegetables for 10 minutes. Stir occasionally.
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Step 3Add butter until melted then add the flour and stir to make a light roux.
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Step 4Deglaze the pan with a splash of wine and add one cup of stock. Whisk in the mustard and the remaining stock. Stir in the cream and allow to thicken to a gravy consistency.
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Step 5Transfer to oven proof dish and cover with the pastry dough. Wash the dough with egg and then back until golden at 425 degrees.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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