- olive oil
- 2 garlic cloves, diced
- 1 large shallot, diced
- 2 small leeks, sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup diced potatoes
- 2 cups diced cremini mushrooms
- 2 heaping tablespoons flour
- 1 1/2 cups vegetable broth
- a splash of cream
- 2 teaspoons fresh or dried thyme
- 2 teaspoons fresh or dried parsley
- 1/2 cup of frozen peas
- salt and pepper to taste
- 1 sheet of store-bought puff pastry, defrosted if frozen
Preheat oven to 400°F.
- Heat oil in a large pot over medium heat and add garlic, shallots, leeks, carrot, and celery. Cook until shallots are translucent, about 2-3 minutes. Add potatoes and mushrooms, then season with salt and pepper. Cook until mushrooms reduce, about 5-6 minutes.
- Sprinkle flour over vegetables. Stir to coat and cook for 2 minutes. Stir in broth and cream and mix until smooth. Bring soup to a simmer and cook for about 5-6 minutes, until slightly thickened. Turn heat off and stir in herbs and frozen peas. Season with salt and pepper, if needed.
- To prepare pot pies I used Nigella Lawson’s method: Cut a 1/2-inch strip of puff pastry dough. Dampen edges of 2-3 large ramekins with water and curl pastry strips around the top of the pots. Fill each pot with the vegetable filling. Cut circles bigger than the top of each pie-pot for the lid. Dampen the tops of the pastry strips and top each pie sealing the edges with a fork. Prick with your fork or add slits in the top of each pie to vent. Cook the pot pies for about 20 minutes, until tops are golden brown and puffed. Cool for a few minutes before serving.
Note: If you don’t have ramekins, use an 8×8 baking dish or pie pan for one whole serving of pot pie. Cut puff pastry dough to fit over baking dish.
Total Time: 45-55 minutes
Yield: 4 servings
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