Vegetable Pot Pie

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Remove the puff pastry from the freezer and let it thaw according to package directions.

2. 2

   Melt butter in a large Dutch oven or deep skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute until fragrant.

3. 3

   Add carrots, celery, and mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and mushrooms release their moisture.

4. 4

   Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.

5. 5

   Slowly pour in the vegetable broth while stirring continuously to prevent lumps. Add the milk, thyme, rosemary, Dijon mustard, salt, and pepper. Bring to a simmer and cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

6. 6

   Remove from heat and stir in the frozen peas and corn. Taste and adjust seasoning as needed. Transfer the filling to a 9x13 inch baking dish or divide among six individual ramekins.

7. 7

   Unfold the puff pastry and roll it out slightly to fit your baking dish. Place the pastry over the filling, tucking edges under or crimping against the dish edges. Cut several small slits in the top to allow steam to escape.

8. 8

   Brush the pastry generously with the egg wash. Bake for 25-30 minutes until the pastry is puffed and deeply golden brown and the filling is bubbling around the edges.

9. 9

   Let rest for 10 minutes before serving to allow the filling to set slightly.