Vegetarian Pot Pie Recipe

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3 medium Yukon gold potatoes

3 tablespoons olive oil, divided use

1 large onion, finely chopped

6 medium carrots, peeled and sliced ¼-inch thick (about 1 ½ cups)

2 tablespoons unsalted butter

½ cup unbleached all-purpose flour

1 ½ cups milk

2 cups vegetable broth

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon dried thyme

¼ cup white wine like Snoqualmie Chardonnay or Sauvignon Blanc

3/4 cup frozen peas, thawed

1 sheet puff pastry, thawed and unfolded


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