Monday, November 10, 2014

Roasted Autumn Vegetable Pot Pie

Roasted Autumn Vegetable Pot Pie

What are your cold weather comfort foods?  I have a few but pot pies are high on the list because they're fully enclosed comfort.  I don't have to make side dishes for a roast or add bread or croutons to a hot soup. Here the hot, creamy, comforting filling is wrapped with delicious pastry dough and served in my own individual portion. Just tuck me into bed with a good movie and this is cold night dinner heaven.

Roasted Autumn Vegetable Pot Pie
I've made other vegetable pot pies but this time I decided to take the extra step of pre-roasting a couple of the ingredients. The roasting process adds so much flavor and, after I tasted the final result, I'd say it was well worth the extra step.

I also used one of my favorite autumn veggies, the butternut squash. And I added sage because that goes great with butternut. And Gruyere because that goes great with sage. Can I tell you how good this was? I made it four nights in a row. Enjoy!

Roasted Autumn Vegetable Pot Pie
by Hungry Couple
Prep Time: 45 Minutes
Cook Time: 45 Minutes
Keywords: roast saute entree vegetarian Butternut Squash, Sage, Potatoes fall
Ingredients (Makes 2 Servings)
  • Crust:
  • 1 Cup all purpose flour
  • 1 Stick unsalted butter, chilled and cut into 1" pieces
  • 1/2 Teaspoon salt
  • 1/4 Cup ice water

  • Filling:
  • 1 Cup diced butternut squash
  • 2 Red potatoes, peeled and diced
  • 1 Small onion (or shallot), peeled and diced
  • 2 Cloves garlic, peeled and minced
  • 1/2 Cup frozen pees
  • 1 Tablespoon olive or canola oil
  • 2 Tablespoons unsalted butter, divided
  • 2 Tablespoons all purpose flour
  • 1 Cup milk
  • 2 oz. Shredded Gruyere cheese
  • 1 Teaspoon chopped sage
  • Salt & pepper to taste
Roasted Autumn Vegetable Pot Pie
To make the crust, combine the butter, flour and salt in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse almost until a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

While the dough is chilling, toss the diced squash and potato in the olive oil, place on a baking sheet lined with parchment paper and roast in a 400 degree oven for 40 minutes. Remove when done but leave the oven on.

To make the filling, melt 1 tablespoon of the butter in a large pan and add the onion and garlic. Saute on low to medium heat for 10 - 15 minutes or until the vegetables have softened. Stir in the roasted squash, potatoes and peas and remove the vegetables into a separate dish. Melt the remaining tablespoon of butter in the pan and whisk in the flour. Slowly whisk in the milk and continue whisking until all the flour has dissolved and the mixture begins to thicken. Stir in the cheese and sage. Add the vegetables back into the pan and season to taste.

Roll out the dough and use your baking dish or ramekin as a guide for the size. I used two 12 oz. soup bowls, draped the dough into each and cut circles for the tops. Divide the vegetable mixture equally between the two dishes. Cover each dish with a dough circle and cut a few slits into the top. I had a little bit of dough left over so I cut out some leaf shapes as a decoration. Bake for 40 - 45 minutes or until your crust is a light golden brown. Makes 2 dinner sized servings or 4 smaller lunch or appetizer sized servings.
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  1. I have to admit I'm not much of a pot pie fan... but this one?? I want to dive in!! Gorgeous photo, and I love the vegetable version!!

  2. I didn't like pot pie until a few years ago when I tried it at a Philadelphia restaurant and have been obsessed since. Love the sound of roasted autumn vegetables! Will need to make this when I don't feel like eating meat pot pie.

  3. I love this and so does Holli - so we must need to make it. Your crust looks so golden and flaky. YUM!

  4. The crust on this pot pie is so flaky and gorgeous!

  5. You are definitely the master of pie crust. Oh my heavens! And how in the blazes did you manage getting that pot pie out of that crock without it falling into pieces? I bow in the greatness of it all. Wow.

  6. What beautiful little flakey crusts, Anita. And that filling! I am not surprised you made it so many times.

  7. I made this a few weeks ago, substituting squash for sweet potatoes (not a squash fan) and Muenster cheese for Gruyère since the grocery was out. I was worried the 2 types of starchy potatoes, different cheese, and creamy veggies would make it too heavy, but god it was good. Shared with my housemate, and I think he was close to tears with joy. Kept saying "so good" after every two bites--what an ego boost for me. I'm making it again for a different friend tonight and I hope he weeps tears of joy, too :') It reheats well, keeps well, and cooks well even in a loaf pan. Probably my favorite more-work-than-sage-pasta recipe atm.

  8. Making it today AGAIN for our twosome Thanksgiving, but I'm gonna give the butternut squash a shot this time! Have to substitute Edam this time, which I think will melt better anyway. I planted an herb and vegetable garden during quarantine and today there are plenty of sage and peas to put in the pie, so if nothing else, I'm thankful for the Bounty of the Earth and so on... as well as you for sharing the recipe for me to enjoy again and again!

    Serving with red wine pear sorbet and calling it a cozy stay-inside-and-give-thanks. Be safe!!

    1. So happy to be "part" of your holiday table. Happy Thanksgiving!


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