Root Vegetable Pot Pie

• 1 sheet frozen puff pastry, thawed
• 2 carrots, cut into 1-inch chunks
• 1 large yellow onion, chopped
• 1 sweet potato, peeled and cut into 1-inch chunks
• 2 parsnips
• 4 sprigs fresh thyme
• 1 tablespoon fresh thyme leave
• 14 cup olive oil
• salt
• fresh ground black pepper
• 4 tablespoons unsalted butter
• 14 cup all-purpose flour
• 14 cup dry white wine
• 2 12 cups vegetable broth

1. Preheat the oven to 400 degrees.
2. On a floured work surface, roll the puff pastry to fit a 2 quart baking dish.
3. Place the pastry on a sheet of parchment paper and chill in the refrigerator.
4. In the baking dish, toss the carrots, onion, sweet potato, parsnips, and thyme sprigs with oil.
5. Season with salt and pepper.
6. Spread in an even layer and roast until the vegetables are tender, stirring occasionally about 25 minutes.
7. Meanwhile, to make the sauce, in a small saucepan, melt the butter over med-high heat.
8. Add the flour and cook, whisking, for 2 minutes.
9. Add the wind and cook for 1 minute.
10. Stir in the broth and bring to a boil.
11. Stir in the thyme leaves.
12. Remove the thyme sprigs from the roasted vegetables and discard.
13. Pour the sauce over the vegetables and toss well.
14. Season with salt and pepper.
15. Carefully fit the chilled pastry on top of the vegetables.
16. Bake until the pastry is golden and puffed and the filling is bubbling, 10-12 minutes.
17. Serve directly from the dish.

pastry, carrots, yellow onion, sweet potato, parsnips, thyme, thyme, olive oil, salt, fresh ground black pepper, unsalted butter, flour, white wine, vegetable broth

Taken from www.food.com/recipe/root-vegetable-pot-pie-510695 (may not work)