Vegetable Pot Pie
Makes a 9×5′ dish
1 tablespoon vegetable oil
2 medium carrots, peeled and cut into 1/4 inch size pieces
1 clove garlic, minced
1 teaspoon salt, divided
2 tablespoons unsalted butter
2 heaping tablespoons flour
1 cup vegetable broth
3/4 cup milk (whole or 2%)
3/4 cup frozen peas
3/4 cup broccoli florets, steamed
1/4 teaspoon ground black pepper
1/4 teaspoon celery seed
1 sheet of puff pastry (store-bought or homemade)
1 egg (for the egg wash)
1 tablespoon water (for the egg wash)
- Preheat oven to 425 degrees.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the carrots, season with 1/2 teaspoon salt, add the dried thyme, and sauté until the carrots are tender, 3-4 minutes. Add the garlic and sauté for 30 more seconds.
- Add the butter, and once the butter is melted, add the flour. Stir the melted butter and flour together to create a roux, and cook for 1 to 2 minutes. Add the vegetable broth and the milk, and bring to a simmer, stirring continuously.
- Stir in the frozen peas and the broccoli. Season with last 1/2 teaspoon salt, ground black pepper, and celery seed.
- Pour into a 9×5′ baking dish.
- Cut a piece of puff pastry into a 9×5′ rectangle. Whisk together 1 egg with the 1 tablespoon of water. Using a pastry brush, brush on egg wash onto the puff pastry rectangle. Place the puff pastry egg wash side down onto the pot pie filling. Top the puff pastry with more egg wash.
- Bake for 15 minutes at 425 degrees. Reduce the heat to 400 degrees, and bake until golden brown and puffed, about 15-20 minutes. Let sit on a cooling rack for 10 minutes before plating.
Adapted from Alton Brown