Root Vegetable Pot Pie

Root Vegetable Pot Pie
From Williams-Sonoma Technique Class: Make-Ahead Meals
This takes some time to prepare the ingredients, but tastes delicious.  It's mostly healthy,
with some extra calories added.

Ingredients:
Frozen puff pastry, thawed (Pepperidge Farm)
2 carrots, cut into 1 inch chunks
1 large yellow onion, chopped
1 sweet potato, peeled and cut into 1 inch chunks
2 parsnips, cut into 1-inch chunks
4 sprigs of thyme for veggies,
1 Tbsp thyme leaves for sauce
¼ cup olive oil
Salt and freshly ground pepper, to taste
4 Tbsp unsalted butter
¼ cup flour
½ cup dry white wine
2 ½ cups vegetable broth – slowly

Roast the vegetables: Preheat oven to 400.  On a floured work surface, roll out puff pastry to fit a 2 qt. baking dish (I thaw 2 sheets without unrolling). Place the pastry on a sheet of parchment paper and chill in the refrigerator.  In the baking dish, toss the carrots, onion, sweet potato, parsnips and thyme sprigs with the oil.  Season with salt and pepper.  Spread in an even layer and roast until the vegetables are tender (about 20 – 25 minutes).

Make the sauce:Meanwhile, in a small saucepan over medium-high heat, melt the butter.  Add the flour, whisking constantly to prevent lumps from forming, and cook for 2 minutes.  Add the wine and cook for 1 minute longer.  Stir in the broth and bring to a boil.  Stir in thyme leaves.

Bake the pot pie: Remove the thyme sprigs from the roasted vegetables and discard  Pour the sauce over the vegetables and toss well.  Season with salt and pepper.  Remove the pastry from the refrigerator and carefully fit on top of vegetables.  Bake until the pastry is golden and puffed and the filling is bubbling, 10-14 minutes.  Serve directly from pan.

Make-ahead tip: After you have tossed the vegetables into the sauce, allow them to cool to room temperature, cover with pastry from the refrigerator, and freeze uncovered until frozen solid.  Then wrap tightly in plastic wrap and foil and freeze for up to 3 months.  Bake frozen as directed above.