Veggie Pot Pie

This turned out to be super delicious. I was worried that the lack of protein and flavor from the chicken would be evident, but I was soooo wrong. I really wanted to make mini-pot pies in my ramekins, but I have a large amount of filling, so I’ll have to make those next time.

You’ll need: veggies [carrots, celery, frozen peas, potato], puff pastry, flour, olive oil, veggie stock, heavy cream

Chop up carrots, zucchini, leek, celery, mushroom and russet potato. Saute vegetables in olive oil until they cook down for around 10-15 minutes. Add in 2 cups stock, a tablespoon of flour and a dash of heavy cream. Let thicken. Season. Pour into baking dish or ramekins and top with puff pastry. Bake at 400 degrees for 20 minutes until the puff pastry has browned.

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