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Vegetable Pot Pie




Source of Recipe


internet






List of Ingredients



• 2 Tbsp olive oil
  
• 3 whole cloves garlic
  
• 2 bay leaves
  
• 2 yellow onions, peeled and chopped
  
• 2 carrots, diced
  
• 2 celery stalks, chopped
  
• 1 butternut squash, cleaned and chopped
  
• 2 parsnips, peeled and chopped
  
• 3 cups stock, chicken or vegetable
  
• 3 Tbsp butter
  
• 6 Tbsp flour
  
• 1 pkg. frozen puff pastry, at room temperature
  
• 1 egg beaten
  






Instructions



1. Preheat oven to 400 degrees.
   
2. In a large sauté pan, add olive oil, garlic and bay leaves and bring to a high heat. Add all the vegetables and sauté for 5 minutes. Set aside. In a medium sauce pan melt butter and then whisk in flour 1 tablespoon at a time. Slowly add the stock whisking continuously. Bring to a boil and simmer for 2 minutes or until gravy thickens. Add the gravy to the vegetable mixture.
   
3. Roll out the puff pastry on a lightly floured surface to 1/8" thick. Place pastry over 4" tart pan and trim, leaving 3/4 " overhang. Fill the pie with a heaping portion of vegetables and cover with a top crust, wrap overhand up and crimp the edges tight. Brush the top with beaten egg and cut 1" vents into the top.
   
4. Bake for 40 minutes or until golden brown. Let cool slightly before serving and have fun.