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Weeknight Vegetable Pot Pies MICHAEL SYMON

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The easiest weeknight meal ever!

ingredients
WEEKNIGHT VEGETABLE POT PIES
8 tablespoons unsalted butter
4 cups frozen vegetable medley (lima beans, peas, carrots)
1 cup frozen corn (thawed)
1 tablespoon fresh thyme leaves
1/2 cup all-purpose flour, plus more for dusting
4 cups vegetable stock
1/2 cup parsley leaves (roughly chopped)
1 sheet puff pastry (thawed)
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat the oven to 425ยบ F.
Lay puff pastry on lightly floured surface and cut out 8 (3-inch) rounds using a biscuit cutter.
In a large pot, add the butter and heat over medium-high until melted. Add lima beans, peas, carrots, and corn. Season with salt and pepper to taste. Saute, stirring occasionally for 3-5 minutes, until the vegetables soften and have warmed through. Add thyme and flour, stirring to coat all of the vegetables. Slowly stir in vegetable stock and then bring to a gentle boil. Reduce heat, and simmer for about 10 minutes, until mixture has thickened. Re-season mixture with salt and pepper as needed, then stir in the parsley.
Using a ladle evenly divide mixture in to 8, 4-ounce ramekins, about 3/4 of the way up. Top each ramekin with a puff pastry round and bake until golden brown and puffed, about 15-20 minutes.
Remove from the oven and allow to cool for 5 minutes before serving.
Tip: Make ahead of time and freeze the ramekins until ready to use for an easy weeknight dinner!

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