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1
Preheat the oven to 400F.
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2
Peel the potatoes and cut into 1/2-inch cubes.
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3
Peel the carrots and cut into 1/4-inch cubes.
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4
Peel the onion and cut into 1/2-inch pieces.
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5
Cut the ends off the mushroom stems, discard, and cut the mushrooms in half.
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6
Place the water, bouillon cube, potatoes, carrots, onion, and mushrooms in a saucepan and bring to a boil.
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7
Cover and simmer over medium-low heat for 10 to 12 minutes, or until the potatoes are tender.
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8
Add the peas to the pan.
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9
In a bowl, combine the flour, poultry seasoning, and milk and stir until smooth.
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10
Slowly add the milk mixture to the pan, stirring constantly.
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11
Season with salt and pepper and cook over medium heat for 5 minutes, or until the sauce thickens.
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12
Pour the mixture into a 2-quart casserole dish and top with the sheet of puff pastry.
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13
Press the pastry down firmly around the outside edge of the dish and cut 4 small slits in the top.
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14
Bake for 30 to 35 minutes, or until the puff pastry is golden brown.
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15
Serve immediately.
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16
Puff pastry is made up of very thin layers of dough with butter between each layer.
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17
The steam caused by the moisture in the butter separates and puffs the layers as it bakes.
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18
I thought about making puff pastry from scratch once, but quickly changed my mind.
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19
The first recipe I looked at said it took 3 days and they got worse from there.
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20
Fortunately, the frozen version is readily available and works great.
