Swiss Chard and Mushroom Pot Pie

Ingredients

• Egg - 1, beaten (for egg wash)
• Frozen puff pastry - 1 sheet, thawed
• Salt and pepper - To taste
• Dried thyme - 1 teaspoon
• Heavy cream - 1/2 cup
• Vegetable broth - 2 cups
• All - purpose flour - 1/4 cup
• Mushrooms - 8 ounces, sliced
• Swiss chard - 1 bunch, stems removed and leaves chopped
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
4. Add the Swiss chard and mushrooms to the skillet, and cook until the chard is wilted and the mushrooms are tender, about 5 minutes.
5. Sprinkle the flour over the vegetables, and stir to coat.
6. Pour in the vegetable broth and heavy cream, and stir until the mixture thickens.
7. Add the dried thyme, salt, and pepper, and stir to combine.
8. Transfer the vegetable mixture to a 9-inch (23 cm) pie dish.
9. Roll out the puff pastry sheet to fit the top of the pie dish.
10. Place the puff pastry over the filling, and press the edges to seal.
11. Brush the beaten egg over the puff pastry for a golden crust.
12. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
13. Let the pot pie cool for a few minutes before serving.