Classic Vegetable Pot Pie
Why we love it:
- 1 Onion
- 2 ribs Celery
- 2 Carrots
- 2 cloves Garlic
- 8 ounces Button Mushrooms
- 2 Tablespoons Unsalted Butter
- 1 teaspoon Kosher Salt
- 1⁄2 teaspoon Black Pepper
- 1⁄2 teaspoon Red Pepper Flakes
- 3 Tablespoons Flour
- 1 cup White Wine
- 2 cups Heavy Cream (divided)
- 3 cups Whole Milk
- 2 Yukon Gold Potatoess
- Fresh Thyme (4 sprigs or 1 teaspoon dried)
- 1 cup Frozen Peas
- Puff Pastry (1 sheet)
1. PREHEAT THE OVEN TO 425 DEGREES
Dice the onion, celery, carrots. Mince the garlic. Clean the mushrooms with a paper towel and slice.
Melt the butter in a tall sided, heavy pot or Dutch oven over medium-high heat. Add the onion, celery, carrot, onion and the salt, pepper, and red pepper flakes. Sauté for about 5 minutes until fragrant and translucent. Add mushrooms and sauté for about 8 minutes or until they’ve cooked out their liquid and are beginning to brown.
Add the flour and stir well, letting it cook for about 45 seconds. Pour in the wine and scrape or whisk to moisten all of the flour and make sure there are no lumps. Bring wine to a simmer for 1 minute then add the cream (all except for 1 Tablespoon) and milk. Whisk to combine and keep heat around medium.
Peel or just wash the potatoes and dice into 1” pieces. Add to the pot with the whole sprigs of thyme to the pot too. Bring all to a simmer and cook for about 25 minutes, stirring occasionally and scraping the sides and bottom well so it doesn’t burn; turn heat down at any time if it’s going too fast or overflowing.
Scrape all of the filling into a 2 quart casserole dish with tall sides and place in the oven. Stir in the frozen peas and bake for about 15 minutes.
7. PUFF PASTRY
Roll out the dough and use a finger to press together the creases where they’re visible from folding. Slice into 9 or 12 squares, brush with reserved heavy cream and place on a baking sheet. Bake according to package directions until golden and puffy and cooked through.
Serve bowls of filling and float the puff pastry squares over top to taste.