I love the depth of flavor the turmeric adds to this pot pie.
To make this #dinnerdoneby9am I fully assemble the pot pie, refrigerate all day long and bake just prior to serving.
-4 Tbsp butter
-1 onion, diced
-1 pack mushrooms, sliced
-1/4 flour
-2.5 cups vegetable broth
-1 tsp turmeric
-1/2 tsp dried rosemary
-1 tsp dried thyme
-1/2 tsp salt
-1/2 tsp pepper
1/4 cup heavy cream
-1 small bag frozen mixed vegetables
-1 sheet puff pastry
-1 egg, beaten (optional)
Melt butter in a medium to large pot over medium heat. Add onion and saute 5 minutes. Add mushrooms and saute 5 more minutes. Sprinkle the flour into the pan and cook an additional 2 minutes, stirring constantly. Whisk in broth and cook, while whisking 5 minutes, until the mixture thickens. Add the turmeric through frozen vegetables and stir well. Pour into a greased 13×9 pan.
Roll the pastry to fit the top (or you can cut it up and do a lattice pattern on top). Place the pastry over the filling and brush the top with the egg.
Bake at 375 for 30-40 minutes, until the pastry is brown and puffed. Let cool 10 minutes before serving.
