Swiss Chard and Mushroom Pot Pie

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

2 cloves, minced

Mushrooms

8 ounces, sliced

Swiss chard

4 cups, chopped

All-purpose flour

2 tablespoons

Vegetable broth

1 cup

Heavy cream

1/2 cup

Dried thyme

1 teaspoon

Salt

to taste

Pepper

to taste

Frozen puff pastry

1 sheet, thawed

Egg

1, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, approximately 5 minutes.
4. Stir in the sliced mushrooms and chopped Swiss chard, cooking until the chard is wilted and the mushrooms are tender, about 5 additional minutes.
5. Sprinkle the all-purpose flour over the vegetable mixture, stirring well to coat.
6. Gradually pour in the vegetable broth and heavy cream, stirring constantly until the mixture thickens, about 3-5 minutes.
7. Season with dried thyme, salt, and pepper, mixing well to combine.
8. Transfer the creamy vegetable filling to a 9-inch (23 cm) pie dish, spreading it evenly.
9. Roll out the thawed puff pastry on a lightly floured surface to fit the top of the pie dish.
10. Place the puff pastry over the filling, pressing the edges to seal tightly.
11. Brush the top of the pastry with the beaten egg to achieve a beautiful golden crust.
12. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
13. Allow the pot pie to cool for a few minutes before serving. Enjoy!