Vegetable Pot Pies - Global Chef Enterprises

Ingredients

• 2 sheets Puff Pastry, thawed and refrigerated
• 2 cups Vegetable Stock, homemade or store bought
• 8 Thyme Sprigs
• 2 Tbsp Fresh Thyme, chopped
• 4 Tbsp Extra-Virgin Olive Oil
• 1 medium Onion, chopped
• 1 cup Carrots, diced into ¼ inch cubes
• 1 cup Celery, sliced ¼ inch thick
• 1 cup Fresh or Frozen Peas (if frozen don’t thaw)
• 1 cup Zucchini, diced ¼ inch cubes
• ½ cup Dry White Wine
• Kosher Salt
• Black Pepper, freshly ground
• 3 Tbsp Unsalted Butter
• 3 Tbsp All-Purpose Flour