Mushroom Potpie

Recipe by Real Simple

It's been rainy and cold here for the last week. It's the kind of weather that makes you want to eat something warm and comforting. This is a super easy recipe and it is exactly that. And really, who doesn't love puff pastry?

What you'll need

4 tbsp Olive oil

1 1/2 lbs Cremini or button mushrooms, halved, or quartered if large

4 Carrots, chopped

3 Celery stalks, chopped

1 medium Onion, chopped

1/2 tsp Dried thyme

1/2 tsp Kosher salt

1/4 tsp Black pepper

1/3 cup All-purpose flour

1 1/2 cups Vegetable broth

1 cup Peas (frozen)

1 sheet Puff pastry (1/2 a 17.3 oz package), thawed

How to

1.  Heat oven to 400°F. Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add the mushrooms, carrot, celery, onion, thyme, salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 12-15 minutes.

2.  Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.

3.  Meanwhile, roll out puff pastry on a gently floured surface to make a 9-inch square.

4.  Transfer the mushroom mixture to an 8-inch square baking dish. Lay the pastry on top and cut several vents in it.

5.  Place the baking dish on a rimmed baking sheet and bake until crust is golden, 25-30 minutes. Let rest 15 minutes before serving.