Harvest Pot Pie / Pies

Total Time: 24 hrs Cook Time: 24 hrs

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 12 ounces button mushrooms, diced
• 3 stalks celery, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1/2 cup dry wine
• 1 lb butternut squash, cubed
• 5 small red potatoes, sliced
• 1/2 lb green beans, halved
• 2 cups fresh corn or 2 cups frozen corn
• 3 tablespoons cornstarch
• 17 1/3 ounces frozen puff pastry, thawed or 17 1/3 ounces your favorite vegan pastry dough

Recipe

• 1 heat oil over med low heat.
• 2 add mushrooms, onion, celery, garlic and thyme. cover.
• 3 cook 10 minutes stirring occasionally.
• 4 uncover, increase heat to med and cook 5 minutes more or until mushrooms begin to brown.
• 5 add wine, simmer two minutes or until liquid evaporates.
• 6 add squash, potatoes, beans, corn and 5 cups water. cover and simmer 7 minutes.
• 7 whisk cornstarch with 1/2 cup liquid from veggies.
• 8 simmer a minute or until thickened. if making ahead cool and put in refrigerator for up to 2 days.
• 9 preheat oven to 425f
• 10 coat 2 baking sheets with cooking spray.
• 11 cut 4 circles from one puff pastry sheet. repeat with remaining sheet.
• 12 cut leaves from scraps.
• 13 chill tops and leave 15 minutes.
• 14 adhere leaves to top by brushing on water.
• 15 bake 15 minutes or until brown and puffy.
• 16 store cooked tops up to 2 days in air tight container.
• 17 reheat filling, warm tops if needed.
• 18 ladle filling into small pie dishes or ramekins.
• 19 top with crusts and serve.