Veggie Pot Pie
Author: 
Recipe type: Vegetarian
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 17.3 oz pkg Pepperidge Farms puff pastry sheets
  • 1½ cups leek - chopped (white and green portions)
  • 1½ cups celery - chopped
  • 1½ cups carrots - diced
  • ½ cup peas - fresh or frozen
  • ½ cup corn - fresh or frozen
  • 1½ cups red skinned potatoes - cubed small
  • 2 Tbsp flour or arrowroot powder
  • 2¼ cup vegetable broth - store bought or your own, if you have some handy
  • 2 Tbsp olive oil
  • 2 Tbsp garlic - minced
  • 1 Tsp poultry seasoning blend
  • 1 Tsp mace
  • 1 Tsp onion powder
  • 1 Tsp white pepper
  • Salt to taste - 1 or 2 Tsp
Instructions
  1. Heat oil in a large pot over medium heat
  2. Add leek ,carrots, and celery
  3. Saute for 8 minutes (until tender)
  4. Stir in garlic
  5. Stir in flour - cook 1 minute
  6. Add potatoes and broth and the rest of the dry spices
  7. Cover and bring to a boil, keep an eye out so you can reduce heat to low
  8. Simmer uncovered 10 mins.
  9. Take out dough and let sit out according to pkg. directions
  10. Preheat oven to 400
  11. Remove pot from heat and add peas & corn, stir
  12. Place dough strips crossing each other on the bottom of each cup size ramekin
  13. Spoon ¼ cup of veggie mixture into center - more if using larger bowl
  14. Fold dough over top and seal edges
  15. Or roll out the dough and cut circles that fit over just the top of your oven safe bowl
  16. Press dough down against top of ramekin, crimp with fork around rim to seal
  17. Use fork to poke holes through the top
  18. Place pot pies on baking sheet and cook 35 minutes or until golden brown
Recipe by Veggie Punk Kitchen at http://veggiepunkkitchen.com/mini-veggie-pot-pies/