Harvest Pot Pie
2 tbsp. olive oil
12 oz. button mushrooms, sliced
1 medium onion, chopped (1 cups)
3 stalks celery, diced (about 1 cup)
3 cloves garlic, minced (1 tbsp.)
1 tbsp. chopped fresh thyme
1/2 cup vegetable broth with 1 tsp. apple cider vinegar
1 lbs. butternut squash, cubed
5 small red potatoes, sliced
1/2 lb. green beans, halved
2 cups fresh or frozen corn kernels
3 tbsp. arrowroot powder
5 cups vegetable broth
1 17.3 oz. pkg. frozen puff pastry (2 sheets), thawed (I made my own whole wheat pastry)
1. Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occassionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add 1/2 cup broth with apple cider vinegar and simmer 2 minutes, or until liquid evaporates.
2. Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.
3 Whisk arrowroot with 1/2 cup liquid from vegetable mixture. Stir into vegetables. Simmer 2 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.
4. Preheat oven to 425 F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1 inch hole in center of each circle (I used a lid from my Olive Oil). Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container if making ahead.
5. Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve. Garnish with fresh thyme.
|The Health Seeker's Kitchen|