A vegetarian friendly version of one of the ultimate comfort food dishes – pot pie. These mini vegetarian pot pies are perfect for chilly fall or winter evenings.
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 carrots, quartered
- 6 ounces mushrooms chopped (button and/or shitake)
- 2 cloves garlic, minced
- 1 rutabaga, chopped in 1/4″ pieces (Can sub a potato)
- 1 cup frozen peas
- 2-3 stalks celery, chopped
- 2 1/2 tablespoons flour
- 2 cups vegetable broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Dash of salt and black pepper
- 14 ounce container of puff pastry
- Two to three hours before you plan to make this dish, put the puff pastry into the fridge to thaw.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large stock pot, melt the butter. Add the onions, carrots, and mushrooms. Stir and cook over medium heat for about 5 minutes or until onions are translucent and mushrooms begin to shrink.
- Stir in the minced garlic and cook another minute. Add the rutabaga, peas, and celery and stir. Let cook another 2-3 minutes.
- Sprinkle flour over the vegetables in the pot and stir to coat. Pour in the vegetable broth and bring to a gentle simmer. Let pot simmer for 7-10 minutes. The liquid in the pot should begin to thicken.
- Stir in the oregano, thyme, salt, and pepper. Allow to simmer another 1-2 minutes and turn off the heat.
- Arrange 3 or 4 small ramekins onto a baking sheet. Cut the puff pastry into squares that are the diameter of your ramekins.
- Evenly divide the vegetable filling between each of the ramekins. Top with a sheet of puff pastry. Poke 4 small holes into the middle of the puff pastry to allow steam to escape while cooking.
- Bake for 30-35 minutes or until filling is bubbly and the puff pastry is golden brown.