Lenten Series: Mushroom Pot Pie

When I was in Seattle a few weeks ago, I had a mushroom pot pie for dinner one night, and it was quite delicious. So I've been wanting to try to make it myself, so this was my attempt! We modified our pot pie from this recipe. This is the way we made it, but I will let you know all the changes we plan to do next time we make it:

Ingredients:

• 4 tablespoons oil
• 1.5 lbs. (3 small cartons) portobello mushrooms, sliced
  
• 1 cup frozen carrots
  
• 3 stalks of celery, chopped
• 1 onion, chopped
• 1/2 bell pepper, chopped
• 1 cup frozen peas
  
• 1 teaspoon dried thyme (in the future I would probably substitute 1 tablespoon pasta sprinkle instead of the thyme)
• (in the future I would also add about 1 teaspoon salt; we didn't add any, and it definitely needed some!)
• 1/3 cup flour
• 1.5 cups vegetable broth
• 2 sheets (1 17.3-oz package) puff pastry, thawed (you can find this by the frozen pies)

Preheat the oven to 400 degrees. Heat the oil in a large skillet on medium heat. Add the mushrooms, carrots, celery, onion, peas, bell pepper, thyme, and salt. Saute, stirring occasionally, until the vegetables are tender, or about 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and bring to a boil. In a greased 8 X 8 baking dish lay one sheet of the puff pastry across the bottom of the baking dish. Pour the mushroom mixture on top of the puff pastry. Lay the second layer of pastry on top and cut several vents in it. Bake until the crust is golden, about 20-25 minutes. Let cool about 15 minutes before serving.