Mushroom Pot Pies

By tschnet1

Ingredients

• 2 tbsp olive oil
• 1 1/2 lbs cremini or button mushrooms, halved or quartered
• 4 carrots, chopped
• 3 celery stalks, chopped
• 1 medium onion, chopped
• 1/2 tbsp fresh thyme
• 1/3 cup all-purpose flour, plus extra for floured surface
• 1 cup vegetable broth
• 1/2 cup peas
• 1 sheet puff pastry, thawed
• 1 egg
• 1/2 tsp salt
• 1/4 tsp pepper

Details

Servings 4
Adapted from 12tomatoes.com

Preparation

Step 1

(makes 4-5 individual pies)

Preheat oven to 400 degrees F.

Place the pastry on a floured surface and place your individual dishes on the pastry, to use as a stencil. You want to cut a circle around the dish that is 1/2 inch wider than the dish. Cut vents in the tops of the circles and let them refrigerate on a baking sheet lined with parchment paper. (You could also make a large pot pie in an 8x8 baking dish, by simply placing the larger piece over the dish and cutting some vents.)

Heat the oil in a large skillet over medium-high heat, then add the mushrooms, carrots, celery, onions, thyme, salt and pepper. Cook and stir occasionally until the vegetables start to get tender (about 12 to 15 minutes).

Add the flour to the skillet and cook, while constantly stirring, for about 30 seconds. Then, add the broth and peas and bring everything to a boil.

Divide the mixture between the dishes, then lay a piece of puff pastry on top of the dish and press the edges so the pastry is sealed. Beat the egg and brush it on top of the crusts.

Place the dishes on a rimmed baking sheet and bake for 25 minutes, or until the crust is golden-brown.