Campari Tomato & Wild Mushroom Pot Pie

A flakey, hearty pot pie, easily made vegetarian for a rewarding, warm meal on a cool day.

• 1 yellow onion, chopped
• 2 Tbsp. butter
• 3 cups assorted wild mushrooms, sliced
• 1 clove garlic, minced
• 1 Tbsp. fresh oregano, finely chopped
• 2 Tbsp. flour
• 2/3 cup chicken stock or vegetable stock
• 1 cup potatoes, cubed and cooked
• 8 Campari Tomatoes, chopped
• ¼ cup sun-dried tomatoes, finely chopped
• 1 tsp. kosher salt
• 1 egg, beaten
• 1 sheet butter puff pastry

Instructions:

1. Preheat oven to 425°F.
2. In a large skillet, heat butter over medium heat and add onion. Sauté for 5 minutes and add mushrooms. Sauté for additional 5 minutes and add sun-dried tomatoes, garlic, oregano and kosher salt. Stir and add Campari tomatoes.
3. In a small bowl whisk together chicken stock and flour, removing lumps. Add to skillet. Stir well, allowing mixture to thicken and bubble (7 minutes).
4. Add cooked potatoes and mix well.
5. Transfer hot mixture to 1½ quarts casserole dish. Arrange puff pastry on top and trim to ½-inch beyond rim. Turn edges under and brush top with beaten egg.
6. Place on a baking sheet and bake for about 25 minutes or until pastry is golden.
7. Cool for 15 minutes and serve.