Creamy Vegetable Pot Pie

A gorgeous all-in-one meal that’s also delicious.

Serves: 6

Ingredients

• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1 (8 oz.) container sliced cremini mushrooms
• 1 (16 oz.) bag frozen peas and carrots
• 2 cups leeks, chopped
• ¼ cup all-purpose flour, (plus more for work surface)
• 2 cups vegetable stock
• 1 cup soy milk
• 2 oz. cream cheese
• 2 tbsp. wholegrain mustard
• 1 tbsp. fresh thyme leaves, divided
• 1 frozen puff pastry, thawed
• 1 large egg, lightly beaten

Directions

1. Preheat the oven to 425°F.
2. Heat butter and oil in a 10-inch cast iron skillet, over medium-high heat, until butter is melted. Add mushrooms in a single layer and cook until golden brown, about 4 minutes.
3. Add carrots, peas, and leeks; cook for about 6 to 8 minutes.
4. Sprinkle flour evenly over vegetables. Stir together until the vegetables are fully coated, smells nutty, and turns golden brown, about 1 minute. Add stock; bring to a boil over high.
5. Now, reduce the heat, stirring constantly, until liquid starts to thicken, about 3 minutes. Remove from heat and stir in the cream cheese, mustard, and thyme. Add the remaining 1 tsp. of Kosher salt. Set aside to cool for 5 minutes.
6. While it’s cooling, roll the pastry sheet out onto a lightly floured surface, making a 12-inch square. Cut dough evenly into 12 squares, then each square into triangles. Stir together the egg and 1 tbsp. of water in a small bowl. Brush puff pastry and then place each piece on top of the mixture in any pattern you like.
7. Place a baking sheet lined with foil on the oven rack; place skillet on top. Bake until the pastry is golden brown and filling is bubbly around the edges, about 30 minutes.
8. Remove from the oven; let stand for 10 minutes. Sprinkle with remaining thyme.