rainy day veggie pot pies

IMG_3281Nothing says comfort food like savory pot pies. These individual vegetarian versions stay warm for about an hour after baking and look impressive all puffed up – always a crowd pleaser at my house.

Best Veggie Pot Pies

Makes 6 individual crocks 

2 sweet potatoes, peeled and chopped

1 sweet or yellow onion, diced

12 sage leaves

5 tbsp. butter

4 cups frozen mixed vegetables

4 tbsp. flour (I use gluten free, but whatever)

4 tbsp. cold water

4 1/2 cups vegetable broth

salt & pepper

1 package frozen puff pastry (Dufour is delish, but the inexpensive stuff from Trader Joe’s works well too)

Thaw puff pastry (takes about 45 mins on the counter).  Preheat oven to 425ºF.  Place crocks on baking sheet/tray. Gently unfold pastry, delicately stretch with lightly floured hands so that you can cut 6 squares that will completely cover the top of each crock.  Set aside.  In a large stock pot combine sweet potato, onion, sage, and butter.  Cook on medium heat until sweet potatoes are tender.  Add frozen vegetables and cook until thawed, about a minute.  Add broth.  In a small bowl combine flour and water with a couple tablespoons of the cooking broth and add this mixture to your pot.  Simmer and stir occasionally until the broth thickens to a gravy.  Season with salt and pepper and ladle the contents of the pot into individual crocks filling each crock 3/4 full. Top each crock with a puff pastry square, taking care to pinch the pastry around the lid so it doesn’t collapse during baking.  Carefully place the tray of crocks in oven; bake for 15-20 minutes or until pastry is puffed and browned to your liking.  I like to use convection to ensure the pastries are evenly browned. Remove from oven and let stand 10 minutes; contents will be extremely hot and the pies will stay warm for about an hour.

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