Provencal Autumn Pot Pies

Pot pies are one of my absolute favorite comfort foods especially for cold, windy nights. This version is topped with flaky puff pastry which is cut and placed on in a matter of seconds. Cover fully, decorate with festive cut outs or do a lattice top but my favorite is full coverage, the more crust the better.

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Tender broccoli, zucchini, red potatoes, green beans, dill and fennel in a creamy white bean gravy and topped with crispy, golden brown puff pastry.

Provencal Autumn Pot Pies
serves 4
2 tbl extra virgin olive oil
1 yellow onion, minced
1 medium sized red potato, skin on, small dice
1 head of broccoli, small florets
1 zucchini, medium dice
1 cup fresh green beans, small dice
3 garlic cloves, minced
2 tbl dijon mustard
2 tsp salt
1 1/2 tsp dried dill
1 tsp pepper
1 tsp ground coriander
1 tsp fennel seeds
1-15 oz can white beans, drained, mashed
2 cups vegetable broth
2 sheets puff pastry, thawed

Preheat the oven to 350.
In a large pan, saute the onion and potato for 7 minutes until the potato is almost tender. Add the broccoli, zucchini, green beans and garlic. Cook 5 more minutes until the vegetables start to brown. Season with dijon, salt, dill, pepper, coriander and fennel. Add the white beans and broth and stir to combine into a gravy. Taste and adjust seasonings.
Divide the filling into 4 oven proof containers. Top with puff pastry.
Bake for 25-30 minutes until golden brown.