Cooking with Syd: Veggie Pot Pie

A few weeks ago on cooking with Syd, I made a delicious veggie pot pie! I was looking for a warm cozy meal and this hit the spot. I found the recipe from a food blogger I follow, Supper with Michelle, here recipe is linked here. I mostly followed her recipe and made some slight adjustments.

Recipe: Serves 4-5

Ingredients:

1 Puff Pastry sheet (thawed)
1 medium yellow onion (diced)
1 medium potato (diced/cubed small)
1/2 cup of celery (diced)
1/2 cup of frozen green peas
2 large carrots (sliced thin)
8 white mushrooms (2 cups sliced)
1 cup of half and half milk
1 1/2 cup of vegetable broth
3 – 4 teaspoons of unsalted butter, I used vegan butter
1/4 cup of flour
Salt and black pepper taste

Egg wash (omit if making vegan)

1 egg yolk
1 tablespoons of milk to add into egg wash

Instructions:

Chop up all ingredients prior to starting step 1

In a dutch oven sized pot, heat butter on a low to medium heat and toss in onions, carrots, celery and potatoes. Sauté for 15 minutes or until onions are almost translucent and add in mushrooms. Sauté for a few more minutes, then add in flour and stir until all vegetables are nicely coated. If your pan is too dry then add a little more butter. Stir continuously for a few more minutes, then add in broth and continue to stir.
Slowly add in milk and stir until you get a nice thick consistency. Add salt and pepper to taste, then stir in frozen peas(added here so that they don’t get mashed).
Preheat oven at 400 degrees, depending on oven. Pour veggie sauce in a 9×9 baking dish or round dish.
For the dough, you’re supposed to roll out your dough a bit. I actually skipped this step and used my hands to mold the dough to pie dish. For the top of the pie, I used a cookie cutter to make as many circles from the dough as I could. Place them on top until completely covered.
Brush egg wash mixture over the top of dough evenly (I skipped the egg and just did the milk but would probably do the egg wash mixture next time to get a nice finishing look).
Place pie dish on a baking sheet in case some of the liquid boils over and bake for 25-35 minutes or until the top is a golden brown and the sauce is bubbling.

Bon Appétit!