Creative Culinary Solutions

Vegetable Pot Pie

Name: Vegetable Pot Pie
Yield: 8 ramekins
Ingredients: 1 pack (2 sheets) of puff pastry sheets, thawed1/3 cup (80 mL) of unsalted butter1 cup (250 mL) of red onions, diced1 cup (250 mL) of carrots, diced1/2 cup (125 mL) of celery, diced1 tbsp (15 mL) of garlic, minced1/2 tsp (2.5 mL) of dried thyme8 oz (225 g) of brown mushrooms, sliced1-1/2 lbs (680 g) of russet potatoes, diced Salt and pepper, to taste2-1/2 cups (625 mL) or prepared Plant-Based, No-Chicken Gravy Mix1 cup (250 mL) of peas1 tbsp (15 mL) of parsley, chopped1 tbsp (15 mL) of whole milk1 large egg, whisked

Make a comforting bowl of savory vegetable pot pie, topped with a flaky crust. This version is loaded with tender vegetables and baked with a puff pastry lid for a hearty, individually portioned meal.

Difficulty:	5/20
Yield serving:	8 ramekins
Preparation time:	minutes
Cooking time:	minutes

Difficulty

5/20

Yield serving

8 ramekins

Preparation time

minutes

Cooking time

minutes

Ingredients

1 pack (2 sheets) of puff pastry sheets, thawed
1/3 cup (80 mL) of unsalted butter
1 cup (250 mL) of red onions, diced
1 cup (250 mL) of carrots, diced
1/2 cup (125 mL) of celery, diced
1 tbsp (15 mL) of garlic, minced
1/2 tsp (2.5 mL) of dried thyme
8 oz (225 g) of brown mushrooms, sliced
1-1/2 lbs (680 g) of russet potatoes, diced
Salt and pepper, to taste
2-1/2 cups (625 mL) or prepared Plant-Based, No-Chicken Gravy Mix
1 cup (250 mL) of peas
1 tbsp (15 mL) of parsley, chopped
1 tbsp (15 mL) of whole milk
1 large egg, whisked

Preparation

Set a large skillet over medium heat. Add butter. Once melted, add onions, carrots, celery, garlic, and thyme.
Sauté until onions are tender and translucent. Add mushrooms, stir and cook for 1 minute. Add potatoes, salt and black pepper. Stir and cook for 7 minutes.
Slowly pour in No-Chicken Gravy, stirring constantly. Allow gravy to simmer until potatoes are tender but not falling apart.
Stir in and combine peas and parsley. Taste the vegetable pot pie filling, season with more salt and pepper as desired.
Preheat oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.
Trim 1/4 in around the edges of the puff pastry. Cut each pastry sheet into four 4-inch squares, making 8 squares total.
Place one square pastry sheet over each ramekin, allowing the edges to hang over the sides. Make 4 small slits in the top.
In a small bowl, whisk together egg and milk. Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.
Bake until the puff pastry is puffed up and golden brown, 15 minutes.