Going Veggie!

Well, really only one day a week as Mondays are now meatless in my house. I was going to make chicken pot pie with no chicken this week, but then I wondered if it really counted because I use a can of cream of chicken soup in my pot pie. So, online I went and came up with a new great recipe! It is actually supposed to contain some of that fake chicken but I have no desire to start eating that stuff, or buying it! So my pot pie was all veggie and all delicious. Even Daniel ate a whole serving. And speaking of Daniel, he is now on the move, so now I have to cook and bake while watching both boys! Every day is another adventure!
The recipe is for individual pies but I just made one big one (easier and less clean-up, though I am sure individual ones would look impressive to serve).  It was my first time using puff pastry, so I got some tips from a friend and it turned out really good.

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Veggie Pot Pie

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Recipe By: Allrecipes.com

Ingredients:

1 (17.3 ounce) package frozen puff pastry, thawed

1 onion, chopped

1 cup sliced carrots

1 cup chopped celery

2 tbsp butter or margarine

2 cups vegetable broth, divided

1 cup fresh or frozen peas

1 tsp thyme

1/4 teaspoon pepper

1/4 cup all-purpose flour

Directions:

1. Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.

2. In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 1.5 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.

3. In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles.

4. Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400 degrees F for 20 to 25 minutes or until pastry is puffed and golden brown.

Notes:

I added a little salt and garlic.

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