Pot Pie

I found this recipe over at Annie's Eats. I changed it a little bit by making it meatless. I used vegetable broth instead of chicken broth and I omitted the chicken. I also don't have the patience to make my own crust, at least not yet, so I used a piece of puff pastry. It wasn't too hard and it turned out pretty good. The sauce was a little thick, even after adding double the amount of broth, but its ok. They definitely warmed us up on a cold night.

3 tablespoons Unsalted Butter
1 Yellow Onion, chopped
1 Russett Potato, peeled and chopped
3 Garlic Cloves, minced
1 Red Bell Pepper, chopped
8 ounces Mushrooms, sliced
1/2 teaspoon Crushed Red Pepper Flakes
2 cups Frozen Peas & Carrots
Salt & Pepper to taste

To make the filling, melt the butter in a large skillet over medium heat. Add the onion and potato to the pan and saute for about 5 minutes. Mix in the garlic, bell pepper, and mushrooms and cook until the potatoes are tender, about 15 minutes. When the veggies are done, turn off the heat and add the frozen peas & carrots. Stir in the red pepper flakes and season with salt and pepper.

8 tablespoons Unsalted Butter
1 cup Flour
2 1/2 cups Vegetable Broth (I used 4 cups)
1/2 cup Half & Half
Dash of Hot Sauce
Salt & Pepper to taste

To make the sauce, melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the broth and cook over medium heat until the sauce thickens to the consistency of cream soup. Mix in the half & half, hot sauce, and salt & pepper. Pour the cream sauce over the veggie mixture and stir to combine well. Spoon the mixture into 6-8 individual oven-safe dishes. *We used 4 ramekins and then a small LeCruset gratin dish.

Defrost a sheet of frozen puff pastry. Unfold and cut circles the size of the ramekin (mine were a little small so I overlapped some). Place the pastry on top of the pies and bake at 375 degrees for about 25 minutes, or until golden brown.