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Vegetable Pot Pie Recipe

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This recipe for Vegetable Pot Pie is from Lynn's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.

 

 

 

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