Asparagus & Leek Vegetable Pot Pie

sutherlandbelle.com

Ann Matous

3 tablespoons unsalted butter

4 medium carrots, halved lengthwise and cut into 1 ½-inch pieces

2 medium leeks, white and light green parts only, sliced and then rinsed (about 2 ½ cups)

1 large bunch of asparagus, ends trimmed and cut into 1 ½-inch pieces

3 large Yukon gold potatoes, peeled and cubed into bite-size pieces

1 ½ teaspoon salt

1 teaspoon EACH: pepper, celery seed, and garlic powder (optional)

¼ cup all-purpose flour, plus more for work surface

3 cups vegetable or chicken broth

3 tablespoons heavy whipping cream

2 tablespoons crème fraîche

2 tablespoons whole-grain mustard

2 tablespoons fresh thyme leaves, divided (or 1 tablespoon dried, divided)

¼ cup fresh parsley, roughly chopped

1 frozen puff pastry sheet (from 1 [17.3-oz.] package), thawed

1 large egg, lightly beaten

1 teaspoon flaky sea salt and cracked black pepper for topping

Directions at sutherlandbelle.com

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