There is simply nothing more comforting than a hearty pot pie. The flaky crust and cream sauce in this veggie-version are absolutely swoon-worthy and the roasted root vegetables give it a unique flavor.
- 2 tablespoons olive oil
- 6 cups roasted vegetables, including butternut squash, beets, turnips and carrots
- 1 medium yellow or white onion, roughly chopped (about 3 cups)
- 6 tablespoons salted butter
- 6 tablespoons all-purpose flour
- 2 1/2 cups vegetable broth
- 1 1/2 cups heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme, crushed
- 1/8 teaspoon ground sage
- 1⁄2 (14.1-ounce) package refrigerated pie crusts
1. Preheat the oven to 425°F.
2. Sauté onions in olive oil until translucent. Lightly grease a 3-quart baking dish or casserole.
3. Melt the butter in the same saucepan over medium heat. Add the flour and cook, stirring constantly,until mixture turns golden-brown, about 5 minutes. Slowly add the chicken broth, cream, salt,pepper, thyme and sage. Cook, stirring often, until thickened and smooth, about 5 minutes.
4. Place the roasted vegetables and sautéed onions into the prepared dish. Top the cookedvegetables with cream sauce and gently stir to combine.
5. Place the pastry over the top of the filling; flute the edges, and cut slits in the top of the pastry for the steam to escape.
6. Bake pot pies in the preheated oven until golden brown, 25 to 30 minutes.
7. Let cool about 5-10 minutes before serving.