Portobello Pot Pie

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups diced portobello mushrooms
• 1/4 cup all-purpose flour
• 2 cups vegetable stock
• Salt and pepper, to taste
• 1/4 cup half-and-half
• 1/4 cup frozen peas
• 1/4 cup frozen corn
• 1 sheet puff pastry, thawed

Directions

1. Preheat oven to 375 degrees F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2 minutes.
3. Add the carrots and celery and cook for 3 minutes. Add the thyme, oregano, and basil and cook for another minute.
4. Add the mushrooms and cook for 5 minutes, stirring occasionally.
5. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
6. Add the vegetable stock and stir to combine. Cook for 5 minutes, stirring occasionally.
7. Add the half-and-half, peas, and corn and stir to combine. Season with salt and pepper, to taste.
8. Pour the mixture into a 9-inch pie plate.
9. Lay the puff pastry over the top of the pie plate and crimp the edges with a fork.
10. Bake for 25 minutes, or until the puff pastry is golden brown.
11. Serve warm.

Interesting Facts

• Portobello mushrooms are a great meat substitute for vegetarian dishes.
• This dish is a great way to use up vegetables that are about to go bad.
• This dish can be frozen for up to 3 months.