This recipe came from Martha Stewart Living via She Wears Many Hats. I made a few changes (like swapping 6 T of butter for olive oil and leaving out the Cognac and milk) to better fit my family. You can add shredded chicken if you like, but for my family it was plently rich and filling with just the vegetables. We had this for our Valentine’s Day dinner. I used ramekins for serving. You could also put it in a pie dish, but my boys thought it made the dinner special that they each got their own special serving. Whatever it takes, right?
If you are looking for a great meal for Meat Free Monday is fits perfectly, add a little side salad and you are good to go.
Vegetable Pot Pie
2 Tablespoons Extra Virgin Olive Oil
1 large onion, chopped
1 pound potatoes, chopped (I used small golden potatoes)
6 medium carrots, chopped
1 cup frozen peas
4 stalks of celery, chopped
3 Tablespoons flour
3 cups vegetable stock
5 teaspoons dried parsley
1 1/2 teaspoons dried thyme
1/2 teaspoon dried sage
3 teaspoons salt
1 teaspoon black pepper
1 sheet puff pastry (although sometimes I’ll admit I end up using both sheets in the box)
Preheat oven to 425 degrees. In a large pot heat olive oil. Add onion, potatoes, carrots and celery. Cook, stirring occasionally, until tender.
Add stock to tender vegetables.
Stir in flour. Combine well and bring to a simmer, stirring until mixture thickens.
Add peas, parsley, thyme, sage, salt and pepper and combine well.
Transfer mixture to serving vessel.
Cut thawed puff pastry 1″ larger in diameter than the chosen serving dish/vessel. and cut a 1″ hole in the center for venting. Center puff pastry over dish and crimp down the edge of dish to seal.
Brush top of pastry with olive oil to create crisp, golden crust.
Bake in 425 degree oven on baking sheet for 30-35 minutes. If pastry starts to brown before end of baking time cover lightly with aluminum foil.
These could also be made ahead of time and pulled out when you are ready to use.