Root Vegetable Pot Pie

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 sheet frozen puff pastry, thawed
• 2 carrots, cut into 1-inch chunks
• 1 large yellow onion, chopped
• 1 sweet potato, peeled and cut into 1-inch chunks
• 2 parsnips
• 4 sprigs fresh thyme
• 1 tablespoon fresh thyme leave
• 1/4 cup olive oil
• salt
• fresh ground black pepper
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/4 cup dry white
• 2 1/2 cups vegetable broth

Recipe

• 1 preheat the oven to 400 degrees.
• 2 on a floured work surface, roll the puff pastry to fit a 2 quart baking dish.
• 3 place the pastry on a sheet of parchment paper and chill in the refrigerator.
• 4 in the baking dish, toss the carrots, onion, sweet potato, parsnips, and thyme sprigs with oil.
• 5 season with salt and pepper.
• 6 spread in an even layer and roast until the vegetables are tender, stirring occasionally about 25 minutes.
• 7 meanwhile, to make the sauce, in a small saucepan, melt the butter over med-high heat.
• 8 add the flour and cook, whisking, for 2 minutes.
• 9 add the wind and cook for 1 minute.
• 10 stir in the broth and bring to a boil.
• 11 stir in the thyme leaves.
• 12 remove the thyme sprigs from the roasted vegetables and discard.
• 13 pour the sauce over the vegetables and toss well.
• 14 season with salt and pepper.
• 15 carefully fit the chilled pastry on top of the vegetables.
• 16 bake until the pastry is golden and puffed and the filling is bubbling, 10-12 minutes.
• 17 serve directly from the dish.