Roasted Vegetable Pot Pie

I made Meatless Monday on Taco Tuesday... The Man liked this pot pie so much that he said he didn't even mind.

Ingredients List

12oz bag of fresh Broccoli, Cauliflower, and Carrot mix (trimmed small)

1 tablespoon Olive Oil

Salt & Pepper

1/2 an Onion (diced)

8oz White Button Mushrooms (chopped small)

8 tablespoons Butter

1/2 cup Flour (or GF Flour mix)

3 cups of Stock (Chicken or Vegetable)

1 sheet Puff Pastry (or GF Puff Pastry)

1 Egg (optional)

1 tablespoon Water (optional)

1. Preheat oven to 400°.

2. Arrange vegetable mix on a baking sheet.

3. Sprinkle mix with 1 tablespoon Olive Oil.

4. Salt and Pepper to taste.

5. Roast vegetables in the oven for 30 minutes.

6. Once vegetables are done, remove them from the oven and set aside. Leave the oven on at 400°.

7. In a large oven-safe saucepan, melt butter on medium-low heat.

8. Add onions and cook, stirring occasionally for 2-3 minutes.

9. Add Mushrooms, and cook, stirring occasionally for 2-3 minutes.

10. Add roasted Vegetables.

11. Sprinkle in Flour.

12. Stir to combine till all vegetables are covered in flour.

13. Cook, stirring occasionally for 3-5 minutes to remove the floury flavor. (Mix will get super gummy at this point).

14. Slowly add in the Stock, stirring constantly, till the gravy is to the desire consistency. (You may or may not use all the stock).

15. Season to taste with Salt and Pepper.

At this point, you can go in two directions... one big pot pie, or individual pot pies. I chose individuals, cause they make leftovers easier.

1. Ladle vegetable and gravy filling into individual ramekins. (Skip this step if making one big pot pie).

2. Roll out the Puff Pastry sheet till it is large enough to cover pot pie(s).

3. Place Puff Pastry on top of pot pie filling.

4. Fold edges into pan.

5. Cut vent slots in crust tops.

6. In a small bowl, beat the egg and a tablespoon of water. This is your egg wash. (Skip this step, and the next one if you're going full vegetarian with this recipe)

7. Paint egg wash over the top of Puff Pastry.

8. Bake pot pies for 20-25 minutes or until Puff Pastry is golden brown.

Note: This recipe could potentially be Vegan as well, but I can't say for sure, as there are ingredients in the puff pastry that do not indicate whether they are made from plant or animal derivatives. I leave that choice to you. Your kitchen, your rules.

Note - Don't overfill... you'll get spillage like I did.