Autumn Vegetable Pot Pie

• 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

1. In a large heavy pot, melt the butter over medium heat and cook until browned.
2. Add the vegetables and stir to coat with the butter. Cook until slightly softened, about 2-3 minutes.
3. Add the white wine, and simmer the vegetables another 7 minutes or until the vegetables are nice and soft.
4. 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.
5. Add the chicken broth and simmer for about 15 minutes until the stew base is thickened.
6. Add about 2 teaspoons of fresh thyme to the pot, and season the pot with Kosher salt.
7. Preheat an oven to 350 degrees F.
8. Spoon the stew into a deep pie dish. (Or do 6 individual oven proof bowls.).
9. 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.
10. 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.
11. 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.).
12. Serve hot!

butter, carrot, celery, mushrooms, golden potatoes, white wine, flour, chicken broth, thyme, kosher salt, pastry, flour, cream

Taken from www.food.com/recipe/autumn-vegetable-pot-pie-468075 (may not work)