Preheat oven to 375°F (190°C) and prepare a 9-inch pie dish. Line bottom with one sheet of pie crust or puff pastry, pressing gently into corners and up the sides. Chill while preparing filling.
2 sheets pie crust or puff pastry
In a large skillet over medium heat, melt butter. Add diced onion and cook for 3 minutes until softened. Add minced garlic and mixed vegetables, then cook another 5-7 minutes until tender but not mushy. Season with salt, pepper, and fresh thyme.
4 tablespoons butter, 1 medium onion, 3 cloves garlic, 4 cups mixed vegetables, 1 teaspoon fresh thyme, salt and pepper
Sprinkle flour over the vegetable mixture and stir constantly for 2-3 minutes until the roux turns golden, to remove raw flour taste. Gradually whisk in vegetable broth and milk, stirring until smooth. Simmer for 5-7 minutes until the sauce thickens and becomes creamy. Stir in fresh parsley and adjust seasoning if needed. Remove from heat and let cool to room temperature.
⅓ cup all-purpose flour, 1.5 cups vegetable broth, 1 cup milk, 2 tablespoons fresh parsley
Pour the cooled filling into the chilled crust. Cover with the second crust sheet, crimp edges to seal, and cut 3 slits on top to vent steam. Brush the top with milk or beaten egg for a golden finish. Chill the assembled pie for 15-20 minutes before baking.
1 cup milk, 2 sheets pie crust or puff pastry
Place the pie on a baking sheet to catch any drips. Bake for 30-35 minutes until the crust is golden and the filling bubbles through the vents. After 20 minutes, cover pie edges with foil if browning too quickly. Once baked, rest pie for 10-15 minutes before slicing and serving.
