Mushroom Pot Pie

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

1 sheet of puff pastry (at room temperature)

2 cups mushrooms, finely diced

2 cups carrots, cubed

2 cups celery, cubed

2 tablespoons butter (optional, remove to keep vegan)

1 white onion (minced)

4 garlic cloves (minced)

2 tablespoons olive oil

pinch of nutmeg

1/4th cup white wine

4 sprigs thyme

¼ cup heavy cream (or non-dairy creamer)

½ cup vegetable broth

dash of sherry vinegar (optional)

4 tablespoons flour

1 egg beaten (to brush over the puff pastry, or sub with oil to keep vegan)

Salt and pepper to taste

Top with thyme

Directions

Bring your puff pastry to room temperature and set your oven to 400 degrees.

In a sauté pan, cook your onions, garlic, celery, mushrooms and carrots. Season with salt, pepper, thyme and nutmeg and cook for about 10-15 minutes. Then add in your butter and toss until combined.

Next add in your white wine and reduce down. Then you’ll add in your broth and cream with a dash of sherry vinegar. Vinegar is optional, but I find it helps balance out the flavors and give it more umami. Then add in your flour and let the mixture get creamy. Let everything combine and thicken, and mix together for another 15-20 minutes.

In oven safe bowls, pour your pot pie mixture in the bowls, and top with your puff pastry to cover the bowl entirely. Use a brush to spread olive oil over the top or you can use an egg wash as well. This should make 4 small pot pies or 2 large. Slice lines in the top to allow air to flow through. Bake for about 20-25 minutes until the puff pastry is cooked throughout. Top with thyme.