Mushroom Potpie

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Potpie has always been one of my favorite foods.  When I go to visit my mom, I request her chicken potpie.  I decided to give this Mushroom Potpie a chance when I saw it in Real Simple's November, 2011 issue.  It was delicious.  The thyme mixed with the mushrooms gives it an earthy flavor and the puff pastry crust adds a buttery, crisp bite.  The gravy was a little thin, but thickened as it cooled. 

Ingredients

• 4  tablespoons  olive oil
• 1 1/2  pounds  mushrooms (such as cremini or button), halved, or quartered if large
• 4  carrots, cut into 1/2-inch pieces
• 3  celery stalks, sliced 1/4 inch thick
• 1  medium onion, chopped
• 1/2  teaspoon  dried thyme
• kosher salt and black pepper
• 1/3  cup  all-purpose flour
• 1 1/2  cups  vegetable broth
• 1  cup  frozen peas
• 1  sheet puff pastry (half a 17.3-ounce package), thawed

Directions

1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.
2. Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it. Place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving. 

Notes:
If you prefer a thicker gravy, decrease the vegetable broth to 1 cup.