Vegan Pot Pie

Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, sliced
1 cup frozen peas
1 cup frozen corn
3 tablespoons all-purpose flour
2 cups vegetable broth
1 cup unsweetened plant-based milk (such as almond or soy milk)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 package vegan puff pastry sheets, thawed
Instructions:
Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
Add the diced carrots, celery, mushrooms, frozen peas, and frozen corn to the skillet. Stir and cook for about 5 minutes until the vegetables start to soften.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for another minute to cook off the raw flour taste.
Slowly pour in the vegetable broth while stirring continuously to prevent lumps from forming. Add the plant-based milk, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
Simmer the mixture over medium-low heat for about 10 minutes until it thickens. Remove from heat and let it cool slightly.
While the mixture is cooling, roll out the thawed puff pastry sheets on a floured surface. Cut the pastry into circles or squares, large enough to cover the tops of your individual pie dishes or a large baking dish.
Divide the cooled vegetable mixture evenly into your pie dishes or pour it all into a large baking dish. Place the puff pastry circles or squares on top, pressing the edges to seal.
Make a few small slits on the top of each pastry to allow steam to escape during baking.
Place the pot pies in the preheated oven and bake for about 20-25 minutes, or until the pastry turns golden brown and crispy.
Remove from the oven and let them cool for a few minutes before serving. Enjoy your delicious vegan pot pies!