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1
In a large heavy pot, melt the butter over medium heat and cook until browned.
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2
Add the vegetables and stir to coat with the butter. Cook until slightly softened, about 2-3 minutes.
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3
Add the white wine, and simmer the vegetables another 7 minutes or until the vegetables are nice and soft.
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4
Add the 1/4 cup flour, and stir the vegetables and flour until they are coated. (The veggies will look a little gummy.) Cook for about 2 minutes until the raw flour flavor is cooked off.
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5
Add the chicken broth and simmer for about 15 minutes until the stew base is thickened.
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6
Add about 2 teaspoons of fresh thyme to the pot, and season the pot with Kosher salt.
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7
Preheat an oven to 350 degrees F.
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8
Spoon the stew into a deep pie dish. (Or do 6 individual oven proof bowls.).
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9
Roll out the sheet of puff pastry with the 1 Tablespoon of flour. Drape the sheet of puff pastry over the top of the pie dish and the stew.
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10
Brush the top of the pie with the cream. Cut a few slits in the top of the pie crust, to let the steam escape.
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11
Place the pie plate or the individual bowls on a sheet pan and bake in the oven until the insides are bubbling and the puff pastry is golden (about 45-50 minutes for the pie plate size, 25-30 minutes for the individual bowls.).
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12
Serve hot!
