Making from-scratch pot pie may seem fussy, but using store-bought puff pastry cuts the cooking time in half.
fresh thyme, chopped
garlic cloves, minced
leek, cut into 1/2″ pieces
large carrots, chopped
russet potato, diced
sheet frozen puff pastry, thawed
egg, beaten with 1 tbsp. water
- Preheat oven to 400 degrees F. In a large skillet over medium heat, melt butter and cook thyme, garlic, leeks, and carrots. Cook until vegetables soften, about 5 minutes. Generously season with salt and pepper. Add flour and continuously whisk until golden and well incorporated. Add vegetable broth and milk alternatively, whisking until mixture is smooth.
- Bring pot to a boil and add peas, mushrooms, and potatoes. Cook 10 to 15 minutes until mixture begins to thicken. Transfer to a pie or casserole dish.
- Carefully roll out puff pastry with rolling pin to smooth any creases. (If pastry cracks, dab with a little water and roll to keep together.) Lay pastry over dish and trim any excess dough. Tuck pastry into filling and cover completely. Cut steam vents in top of pastry with a sharp knife. Brush all over with egg wash.
- Place baking dish on a baking sheet and bake until pastry is golden brown and filling is bubbling, 20 to 25 minutes. Serve immediately.
Judy Kim is a New York based food stylist, recipe developer, culinary producer and creative consultant.
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