Vegetable Pot Pie

🛒 Ingredients

• Puff pastry sheet 250 g · 950 kcal
• Frozen mixed vegetables (peas, carrots, corn, green beans) 400 g · 170 kcal
• Onion, chopped 150 g · 60 kcal
• Celery, chopped 100 g · 15 kcal
• Garlic, minced 10 g · 15 kcal
• Unsalted butter 28 g · 200 kcal
• All-purpose flour 20 g · 70 kcal
• Vegetable broth 480 g · 25 kcal
• Whole milk 120 g · 60 kcal
• Fresh thyme leaves 2 g · 1 kcal
• Black pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F) and lightly grease a 9-inch pie dish or individual ramekins. Roll out the puff pastry sheet slightly larger than your dish and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic, and sauté for 5-7 minutes until softened and fragrant.
3. Stir in the all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in the vegetable broth and milk, stirring constantly until the sauce thickens.
4. Add the frozen mixed vegetables and fresh thyme leaves to the thickened sauce. Stir well and season with black pepper and salt to taste.
5. Pour the vegetable filling into the prepared pie dish. Carefully drape the puff pastry over the filling, trimming any excess and crimping the edges to seal.
6. Cut a few small slits in the top of the pastry to allow steam to escape during baking. Bake for 30-35 minutes, or until the pastry is golden brown and puffed.
7. Remove from oven and let stand for 5-10 minutes before serving. This allows the filling to set slightly and prevents burns from the hot filling.