Vegetarian Pot Pie

Pot pie, this dish is prepared with vegetables or chicken/meat served with a pastry topping, while some pie goes just for a pot without no pastry.Pot pie is usually refers to a type of meat pie with flaky puff pastry crust.Its been ages i had pot pie, finally i prepared a vegetarian pot pie for this month's Home Baker's Challenge, a monthly baking event where we bake varieties of baked goodies, the host of this month is Saraswathi of Sara's Kitchen, she suggested both pop overs and pot pies for this month's challenge.Initially i planned to prepare the sweet pot pie which goes for bananas and chocolates, but finally i dropped my plan and simply prepared this mixed vegetable pot pie for our dinner.

Vegetarian pot pie can be prepared quickly if you have puff pastry at home, just saute couple of mixed vegetables,later cook them with vegetable stock,milk and flour. Your vegetable filling is readynow,just cover the filling by a puff pastry and bake it, your pot pie is ready to be served. Actually i went for a mixed vegetable filling with potatoes,cherry tomatoes, radish, mushrooms,french beans .When served warm, this vegetarian pot pie makes a complete meal as this pie is loaded with vegetables. If you want a non vegetarian version, just add chicken or meat to this same vegetable pot pie and feed easily everyone at home if you have meatoholics at home.Sending to Bake Fest guest hosted by Nalini.

2cups French beans (chopped)
3nos Potatoes (chopped)
1cup Button mushrooms (chopped)
1no Zucchini (chopped)
1no Onion (chopped)
1cup Cherry tomatoes (sliced as two)
1cup Red Radish (diced)
1/4cup All purpose flour
1cup Milk
1cup Vegetable stock
1no Puff pastry sheet
Salt
Pepper powder
1tbsp Butter
2tbsp Chopped parsley leaves
Milk for brushing

Heat the butter in a vessel, add the chopped onions and cook until the onions turns transculent.

Add the chopped french beans, chopped potatoes, chopped mushrooms, chopped zucchini, chopped cherry tomatoes, diced radish, saute for few minutes.

Add the salt, pepper powder, cook for few seconds.

Sprinkle the flour over the vegetable and cook in simmer, carefully add the broth,milk and stir continously and cook until the mixture turn thick.

Add the chopped parsley, check for salt and pepper powder, add if needed.

Preheat the oven to 400F.

Transfer this vegetable mixture to a oval baking pan.

Roll the puff pastry as over and place it over the filling, tuck into the edges of the dish, brush with milk and bake until the crust turns golden brown.

Let it sit for few minutes before serving.