mushroom pot pie

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meatless monday is a tradition in my house. i often search for a new twist on old favorites.  this recipe comes from real simple magazine, november 2011.  it is a fast easy dinner that is both delicious and quick to prepare for those manic monday evenings.

as with many recipes, i am certain that this one could be adapted to include cooked chicken or beef if truly desired.  this would also be a good recipe for the next day after thanksgiving or christmas turkey.

the recipe uses one sheet of puff pastry which has been thawed for 20 minutes prior to the preparation.

to make the mushroom pot pie:  preheat the oven to 400 degrees.  heat two tablespoons olive oil in a large sauce pot over medium heat.  add about 8 ounces of chopped mushrooms.  i used Portobello and white mushrooms.  next, add sliced carrots, about 3 sliced celery stalks, one white onion, 1/2 teaspoon thyme, and salt and pepper to taste.  cook until all the vegetables are tender.  this will take about 12 to 15 minutes.  next, add 1/2 cup flour to the vegetables and cook about 30 seconds to one minute to incorporate.  add 1 1/2 cups vegetable broth to the mixture and bring to a boil.  if adding cooked chicken or beef to this recipe, i would change the broth to chicken or beef broth.

while the mixture is cooking and coming to a boil, add 1 cup of frozen peas.  when all ingredients are hot, transfer the mushroom mixture to an eight inch SQUARE baking dish.  the square dish will fit the puff pastry perfectly.

using the puff pastry, lay it over the mushroom mixture.  cut several vents in the top of the crust with a knife.  place the baking dish on a rimmed sheet pan and bake until the crust is golden brown.  this step will take about 25 to 30 minutes.

serve this entrée with a side salad for a very easy weeknight meal.

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