Vegetable Pot Pie

Directions

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   1.
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   Preheat oven to 425 F.
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   2.
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   Heat the vegetable oil in a large skillet over medium heat.
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   Once hot, add the carrots and season with half of the salt.
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   Add the dried thyme and saute until the carrots are tender, 3-4 minutes.
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   Add the garlic and saute for 30 more seconds.
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   3.
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   Add the butter, and once the butter is melted, add the flour.
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    Stir the melted butter and flour together to create a roux, and cook for 1 to 2 minutes.
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    Add the vegetable broth and the milk, and bring to a simmer, stirring continuously.
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    4.
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    Stir in the frozen peas and the broccoli.
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    Season with the last half of the salt as well as the ground black pepper and celery seed.
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    5.
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    Pour into a 9x5 baking dish.
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    6.
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    Cut a piece of puff pastry into a 9x5 rectangle.
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    Whisk together the egg and water in a small bowl.
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    Using a pastry brush (see note), brush egg wash onto the puff pastry rectangle.
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    Place the puff pastry, egg wash side down onto the pot pie filling.
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    Top the puff pastry with more egg wash.
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    6.
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    Bake for 15 minutes at 425 F. Reduce the heat to 400 F and bake until golden brown and puffed, about 15-20 minutes.
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    Remove from oven.
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    Let it sit on a cooling rack for 10 minutes before plating.
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    Enjoy!
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    Notes:
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    1.
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    Of course, if youre a carnivore and arent loving the 100% vegetable route, throw in some cooked rotisserie chicken or saute a chicken breast before adding the other ingredients, and use chicken broth instead of vegetable broth.
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    2.
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    Since Chad and I are only 2 people, I halved the original recipe to make a 9x5 dish suitable for 2-3 people.
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    For a more substantial dish, double the filling, place into a deep dish pie plate, and use a full sheet of puff pastry and cut off the edges to create a circle.
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    3.
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    You get puff pastry in the freezer section of your grocery store, near the desserts.
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    4.
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    If you dont have a pastry brush to brush on the egg wash, you can omit the egg wash (it just wont be as golden brown) or dip a napkin in the egg wash instead and use it as your pastry brush.
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    5.
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    If desired, saute 1 celery stalk (cut into 1/4 inch thick pieces) and 1/2 chopped yellow onion.
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    I didnt have these on hand, and I didnt find that the dish lacked anything by not having them.
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    But if you have them on hand, do as you please!
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    6.
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    Adapted from Alton Brown, on foodnetwork.com.