Vegetable Pot Pie

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Yummy Mummy
Nutrition per serving    (USDA % daily values)
CAL
1209
FAT
242%
CHOL
38%
SOD
99%

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Ingredients for 4 servings

1 stick butter

2 cups sliced yellow onions (2 onions)

3 garlic cloves, minced

1 large leek, sliced in to half rounds

1 cup white wine

1/2 cup all-purpose flour

2 1/2 cups good chicken stock (or vegetable stock to make this truly vegetarian)

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons heavy cream

1 1/2 cups large-diced potatoes (1/2 pound)

1 1/2 cups asparagus tips

1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)

1 1/2 cups peeled, 3/4-inch-diced butternut squash

1 1/2 cups frozen peas

1/2 cup minced flat-leaf parsley

2 sheets frozen puff pastry (Whole Foods has a good one without hydrogenated oils)

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