This post has been sitting around in my backlog of recipes for some time now. I figured it’s about time it saw the light of day. You know, before autumn is officially over and winter is upon us full force. Not that you can’t make this during the winter… but the name is “Autumn Vegetable Pot Pie” after all.
Anyway, the recipe for this seasonally-appropriate pot pie was found at the blog Heather Christo Cooks.
1/4 cup butter
1 cup carrots, chopped
1 cup celery, chopped
1 cup leeks, chopped
1 small butternut squash, chopped
2 medium potatoes, peeled and chopped
1 cup white wine (I used a sauvignon blanc)
1/4 cup flour
4 cups broth (chicken or vegetable)
~1 tsp dried thyme (fresh would be great if you have it)
pre-made refrigerated pie crusts
1 egg, beaten
In a large, heavy pot, melt your butter and cook until browned. Add the vegetables and coat with butter. Cook until slightly softened. This took quite a while for me (~15-20 minutes… no really, it did).
Add the white wine, and simmer until your vegetables are nice and soft. Add the flour, and stir until the vegetables are well-coated with flour. Cook for a couple of minutes until the raw flour taste has cooked out.
Add the broth and simmer for about 15 minutes until the stew base is slightly thickened. Season with Kosher salt and dried thyme.
While your filling is simmering away, preheat your oven to whatever temperature your pre-made pie crusts’ packaging tells you. Place one crust in the bottom of a pie pan. Fill the pie pan with filling and top with the other crust. Trim the edges to remove excess.
Prick the top with a knife or fork to allow steam to escape. Combine the beaten egg with a little water. Brush the top with the egg wash.
Bake according to your pie crusts’ packaging directions. Serve hot.
|The finished product!|
I enjoyed this pot pie immensely. Sean’s assessment? “It would be better if there was meat in it.” *Sigh*