Vegetarian Pot Pie

Hello my dearies! Yes, I'm still alive and cooking. Just on a time budget now!

I want to share a new favorite of mine, a vegetarian pot pie. It's pretty easy, and the nicest part of it..is it reheats wonderfully!! 

You're going to need:

2 medium potatoes

2 medium carrots

A half of a white onion

1 cup of low fat milk

1 cup of broth (chicken or mushroom)

Parsley 

Peas

White Vinegar

Defrosted Puff Pastry

An Egg Yolk

Chicken or tofu (if you fancy)

You're going to start by doing a good job of chopping up your veggies. 

I like mine a little bigger, but chop as your heart desires.

 And the onions too.

 You're going to want to panfry them on medium low heat for a little while, probably 5-6 minutes, until the onions become slightly transparent.

Then turn the heat on low and coat with flour, I used 1/4 cup

Then add a cup of broth and a cup of milk, and stir and simmer until the mixture gets nice and thick and creamy. It only takes a minute.

 At this point, you're going to remove the mixture from heat and add a handful of parsley,

 and a cup of peas. As you can see, mine are quite frozen, but it really doesn't matter.

 Also, can't forget a tablespoon of white vinegar. It just brings all the flavors together so nicely.

Doesn't that look beautiful?? All those colors... This is how I do art.

 Okay, transfer into an 8x8 pan. Yes, if you look closely you can see that I snuck some separately cooked tofu into there. I won't be doing that again, Alex thought I was tricking him into eating it. Note to self: next time chicken, or nothing at all.

 Now take your defrosted puff pastery, and cut it to fit over your pie, if necessary.

 Brush the top with your egg yolk, and stick it with a fork or knife a couple times to let the steam out when it cooks.

 Pop it in the oven at 400 degrees for 25-30 minutes and voila! 

Customize it, add mushrooms, leeks, whatever floats your boat.

And enjoy : )