Easy Veggie Pot Pie

Ingredients

• 1 container frozen puff pastry sheets or cresent rolls I use trader joe’s
• 4 cups vegetable broth
• 5 cloves garlic chopped
• 1 medium yellow onion diced
• 1 tbsp olive oil
• 1 tbsp butter or earth balance
• 1 8 ounce container mushrooms chopped or halved
• 2 medium russet potatoes
• 1 cup carrots chopped
• 1 cup green beans chopped
• 3/4 cup celery chopped
• 1 cup frozen peas
• 1/3 cup reduced fat fream cheese
• 1 bunch fresh parsley chopped
• dash salt and pepper to taste
• 1/4 cup milk or soymilk (optional)

Instructions

1. Boil the potatoes and carrots in a large stock pot until the potatoes are almost done. Add green beans for about 3 more minutes or until bright green. If there is liquid left in the pot, reserve it and set aside.
2. Saute the onions, garlic, and celery in the olive oil in a large pot. Add butter, mushrooms, and frozen peas. Cook over medium heat until done.
3. Add potatoes, carrots, green beans, and cream cheese into the pot and stir everything together. If you would like to thin the mixture add the milk or reserved broth. This depends on how thick you like the inside of your pot pies.
4. Season with salt and pepper to taste and add the chopped parsley. Bring the pot to a boil, then reduce the head and allow to simmer for about 5 more minutes.
5. Cut the puff pastry or crescent roll dough to the approximate size of then oven safe bowls, glass pyrex, or ramekins you will be using to cook the pot pies. Fill the bowls with your vegetable mixture and top with you pastry dough, it can either be tucked into the bowl or draped over the side.
6. Cook at 400 degrees for about 30 minutes or until the pastry tops are done and golden brown.