Veggie-Full Pot Pie

It has been a cold and snowy and bleak winter so-far here in NJ....I'm hoping that now, almost March we are on an upswing...at least we have seen the sun more than twice in the past week...which is a record.  *crossing fingers*  One cold and grey day I decided a vegetable pot pie would be the perfect dinner to warm our cold bellies.  I swear this was DELICIOUS...sooooooo good....I probably could have eaten the entire 8 x 8 dish myself.  And while I am not a nutritionist, this dish was healthy...the only ingredient I can think of that is not so great for you is the puff pastry topping...but really, that's just like a 1/8th  layer of the entire dish- so it's healthy!  

I based it very loosely on a recipe I found on allrecipes.com.  I used entirely different vegetables, their recipe called for more spring season veggies, while I used more winter veggies....so use what is in season, and looks good.  I'm positive any combo of veggies would work perfectly-

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces mushrooms
• 1 clove garlic, minced
• 2 large carrots, diced
• 1-2 potato, peeled and diced
• 1-2 sweet potato, peeled and diced
• 2 stalks celery, sliced 1/4 inch wide
• 1-2 cups broccoli florets
• 1-2 turnips, peeled and diced
• 1-2 bulb(s) fennel chopped
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 sheet puff pastry

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in broccoli, fennel, turnips and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
4. Pour the filling into a dish that you think will fit all of your veggie filling, mine was heaping over an 8x8" baking dish...top with sheet of puff pastry, seal and flute the edges.  Add a few slices in the crust as "vents." 
5. Bake in preheated oven for 30 minutes, or until the crust is brown. 

Source: All Recipes- Veggie Pot Pie
 Enjoy!

xo

Andrea