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Prep Time: 0 Minutes Cook Time: 1440 Minutes |
Ready In: 1440 Minutes Servings: 8 |
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A vegetable pot pie suitable for serving for Thanksgiving Dinner. From Vegetarian Times 2006 Ingredients:
2 tablespoons olive oil |
12 ounces button mushrooms, diced |
3 stalks celery, diced |
3 garlic cloves, minced |
1 tablespoon fresh thyme, chopped |
1/2 cup dry white wine |
1 lb butternut squash, cubed |
5 small red potatoes, sliced |
1/2 lb green beans, halved |
2 cups fresh corn or 2 cups frozen corn |
3 tablespoons cornstarch |
17 1/3 ounces frozen puff pastry, thawed or 17 1/3 ounces your favorite vegan pastry dough |
Directions:
1. Heat oil over med low heat.
2. Add mushrooms, onion, celery, garlic and thyme. Cover.
3. Cook 10 minutes stirring occasionally.
4. Uncover, increase heat to med and cook 5 minutes more or until mushrooms begin to brown.
5. Add wine, simmer two minutes or until liquid evaporates.
6. Add squash, potatoes, beans, corn and 5 cups water. Cover and simmer 7 minutes.
7. Whisk cornstarch with 1/2 cup liquid from veggies.
8. Simmer a minute or until thickened. If making ahead cool and put in refrigerator for up to 2 days.
9. Preheat oven to 425F
10. Coat 2 baking sheets with cooking spray.
11. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet.
12. Cut leaves from scraps.
13. Chill tops and leave 15 minutes.
14. Adhere leaves to top by brushing on water.
15. Bake 15 minutes or until brown and puffy.
16. Store cooked tops up to 2 days in air tight container.
17. Reheat filling, warm tops if needed.
18. Ladle filling into small pie dishes or ramekins.
19. Top with crusts and serve.
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