Step 1

Cut mushrooms and marinate them for at least 30 minutes

Step 2

In a separate pan, saute the mushrooms with marinade; add a small amount of vegetable broth to avoid sticking

Step 3

Remove mushrooms and set aside

Step 4

Pre-heat oven to 400 degrees

Step 5

Sauté onion and garlic until onions are translucent, about 2-3 minutes.

Step 6

Add celery, potatoes, carrots, corn, green beans, peas, garlic, and thyme.

Step 7

Sauté about 5-7 minutes or until veggies are tender.

Step 8

Add wine and turn heat up to medium-high.

Step 9

Cook wine down by turning down the heat and simmering for about 3-5 minutes, stirring often.

Step 10

To make an oil-free roux, sprinkle flour over veggies slowly, whisking constantly for 30-60 seconds.

Step 11

Stir in broth and beans, and add rosemary and bay leaves

Step 12

Add pre-cooked mushrooms

Step 13

Bring to a boil, cover, and then reduce to simmer for about 25 minutes, until potatoes are tender.

Step 14

Discard bay leaves.

Step 15

Add kale into the hot pie filling and stir until it wilts.

Step 16

Taste for seasoning and add salt and pepper to taste

Step 17

Cook for 3-4 minutes and remove from heat.

Step 18

Now fill oven-safe ramekins with pot pie filling.

Step 19

Using the thawed oil-free dough or puff pastry cut dough into circles 1/2 inch larger around the circumference of the ramekins or any dish you plan to use

Step 20

Place one circle over each ramekin

Step 21

Using extra dough, use a cookie cutter to add a little special shape (this step may be skipped)

Step 22

Secure dough around the top, and using a knife cut four slits into the top of each dough circle in order to vent the pot pies before cooking.

Step 23

Place in a 400-degree oven for 30-35 minutes until the dough is brown and crispy.