Autumn Vegetable Pot Pie - cooking recipe

Ingredients

1/4 cup butter
1 cup carrot, Chopped
1 cup celery, Chopped
1 cup leek, Chopped
1 1/2 cups mushrooms, Quartered
2 medium golden potatoes, Chopped
1 cup white wine
1/4 cup flour
4 cups chicken broth (you Could Use Vegetable Broth)
2 teaspoons fresh thyme
kosher salt
1 (17 ounce) package puff pastry
1 tablespoon flour
1 tablespoon cream

Preparation

In a large heavy pot, melt the butter over medium heat and cook until browned.
Add the vegetables and stir to coat with the butter. Cook until slightly softened, about 2-3 minutes.
Add the white wine, and simmer the vegetables another 7 minutes or until the vegetables are nice and soft.
Add the 1/4 cup flour, and stir the vegetables and flour until they are coated. (The veggies will look a little gummy.) Cook for about 2 minutes until the raw flour flavor is cooked off.
Add the chicken broth and simmer for about 15 minutes until the stew base is thickened.
Add about 2 teaspoons of fresh thyme to the pot, and season the pot with Kosher salt.
Preheat an oven to 350 degrees F.
Spoon the stew into a deep pie dish. (Or do 6 individual oven proof bowls.).
Roll out the sheet of puff pastry with the 1 Tablespoon of flour. Drape the sheet of puff pastry over the top of the pie dish and the stew.
Brush the top of the pie with the cream. Cut a few slits in the top of the pie crust, to let the steam escape.
Place the pie plate or the individual bowls on a sheet pan and bake in the oven until the insides are bubbling and the puff pastry is golden (about 45-50 minutes for the pie plate size, 25-30 minutes for the individual bowls.).
Serve hot!