Mini Veggie Pot Pie
What better way to welcome the fall weather than with (personalized) comfort food. These pot pies can be made in advance, popped in the freezer and reheated whenever you need a quick and easy dinner.
WHAT YOU’LL NEED:
- Salt and pepper
- 3/4 cup unsalted butter
- 3/4 cup all-purpose flour
- 3 1/2 cups vegetable broth
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh oregano, minced
- 1/4 cup fresh parsley, minced
- 1 large yellow onion, chopped
- 1 1/2 cups frozen corn
- 5 medium-sized carrots, peeled and chopped
- 1 1/2 cups frozen peas
- 1/4 cup whole milk
- 1-2 sheets puff pastry or pie dough
- flour for dusting
- 1 egg + 1 tablespoon water (for egg wash)
WHAT YOU’LL DO:
- Preheat your oven to 400 degrees F and situate an oven rack to the middle of the oven.
- In a large dutch oven, melt the butter and add the onion and season with salt and pepper. Cook over medium heat until the veggies are soft: about 8 minutes. Whisk in the flour until all has combined, and cook for 3-4 minutes. Gently whisk in the vegetable broth and add the thyme, oregano, parsley, carrots and peas. Stir to combine then season again with salt and pepper. Slowly drizzle in the milk and stir again to combine. Let simmer, covered, for about 20-25 minutes.
- Meanwhile, flour a surface lightly, and lay out your puff pastry or pie crust. With a lightly dusted rolling pin, roll out your dough until it is very thin. Prepare your individual ramekins by ladling in your filling until it reaches 3/4 of the way up the dish. Now cut out your dough into circles with a pair of kitchen shears so that it covers the entire top of the ramekin. Press down the edges with the back side of a fork and poke a few holes on the top. Brush with the egg wash and sprinkle with salt and pepper. Lay your ramekins on a large baking dish and bake at 400 degrees for 25 minutes or until golden brown. Let cool for 5 minutes and then serve!