Veggie Pot Pie

A Warm Reunion with a Special Friend: Veggie Pot Pie Recipe

It's been a long time since I've seen my childhood friend, Jane. We grew up together, sharing countless memories and adventures, but life has a way of taking us in different directions. So when she called me up and said she was coming to visit, I was over the moon. I wanted to make sure our reunion was special, so I decided to make one of her favorite dishes: veggie pot pie.

As I prepared the ingredients and started cooking, I couldn't help but reminisce about all the times we had shared a meal together. Whether it was a homemade pizza on a Friday night or a big bowl of spaghetti on a rainy day, food has always been a big part of our friendship. And as the delicious aroma of the pot pie filled my kitchen, I knew this dish would be no exception.

The recipe is simple, yet delicious. It starts with a sheet of puff pastry, which is then filled with a flavorful mixture of sautéed onions, garlic, carrots, potatoes, and peas. The vegetables are simmered in a savory broth of vegetable broth, thyme, rosemary, and a touch of salt and pepper. Once the filling is ready, the pastry is folded over and sealed, then brushed with a beaten egg for a golden brown finish.

As I set the pot pie on the table, Jane walked in the door and was greeted with the inviting aroma. We sat down and enjoyed our meal, catching up on everything that had happened in our lives since we last saw each other. As we dug in, the flaky pastry and tender vegetables brought back memories of our childhood, and we both couldn't help but smile.

This veggie pot pie recipe is not just a dish, it's a warm reunion with a special friend. I hope you'll enjoy it as much as we did.

Ingredients:

1 sheet puff pastry, thawed
1 tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
1 cup diced carrots
1 cup diced potatoes
1 cup frozen peas
1 cup vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
1 egg, beaten

Instructions:

Preheat the oven to 400 degrees F.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Add the diced carrots, potatoes, and peas to the skillet and sauté for an additional 5 minutes.
Pour in the vegetable broth and add the thyme, rosemary, salt, and pepper. Bring the mixture to a boil and then reduce the heat to low and let it simmer for 10 minutes.
Roll out the puff pastry on a lightly floured surface.
Spoon the vegetable mixture onto one half of the puff pastry, leaving a 1-inch border around the edges.
Brush the beaten egg around the edges of the puff pastry.
Fold the other half of the puff pastry over the filling and press the edges to seal.
Brush the top of the pot pie with the remaining beaten egg.
Place the pot pie on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown.
Let it cool for a few minutes before serving. Enjoy!

Can be made vegan by omitting the eggs

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