Harvest Pot Pie
As any person with an certain tug for rule following, for memorizing recipes and following them well, taking a twist on any certain dish can be... interesting, for lack for words. It's a risk, and sometimes, when you're starting out as a home chef, an experimenter, you realize that certain flavors just don't really work together. Or there are times when a few ingredients meld together in perfect harmony. The more I work with vegetables, the more I realize that so many of them make can work together, pairing beautifully, into dishes. A pinch of fresh herbs, salt, pepper, and butter? Well, really, you can make anything taste good! When I served this dish to my family, they were expecting my chicken pot pie. When I told them it was meat-free, I could see they were hesitant and little disappointed. Only a month or so ago did I take the leap to cut out meat from my diet. Not long after, the entire family made the leap, and every single day we talk about how much better we feel.
When we dug into our pot pies, it was as if nothing had changed. Truly! It was hearty, satisfying, and so filled with flavor that I think you could have fooled anyone who was a meat eater that there was something in it. But no, just some vegetables from our garden harvest. I was so excited when we finally had some butternut squash and pie pumpkins to cook with! It allowed such a warm and inviting flavor to this dish. I love it! I do want to say that this is a lot of vegetables in it - a LOT. I kind of used this recipe as a catch-all for all of the things we had been saving and storing from our garden. I threw a little bit of everything inside. If you don't think that this many vegetables will work for you or your budget, definitely omit your least favorites! I highly suggest keeping the squash and sweet potato in. It makes the dish! but the others? Perhaps just go for onions, garlic, carrots, celery, and peas like a traditional pot pie. If you're feeling more adventurous, try them all! Or add in something different (:
- 1 small pie pumpkin or half a medium one, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 small butternut squash or half a medium/large one, peeled and cubed
- 3 medium carrots, peeled and sliced
- 1 head broccoli, florets removed and separated
- 1/2 cup crimini mushrooms
- 1/2 small zucchini, diced
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 2 stalks Swiss chard, sliced
- 1/2 bell pepper, diced
- 1 tsp fresh sage
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 tbsp fresh parsley
- 1/4 tsp nutmeg
- 2 bay leaves
- salt and pepper
- 4 tbsp butter (for cooking)
- olive oil (for roasting)
- 4 tbsp flour
- 1 cup vegetable stock
- 1 cup heavy cream
- 1 cup milk
- 1 pie crust
- Preheat your oven to 425. After peeling, removing the seeds, and cubing your pumpkin, sweet potato, and butternut squash add them to a large bowl. Add in the carrots and broccoli. Drizzle with 1-2 tsp olive oil and toss to coat. Sprinkle with salt and pepper.
- On a baking sheet lined with tin foil, spread the vegetable mixture. Roast in the oven for 25 minutes, flipping half way through the process.
- In a large skillet, melt the butter and coat the pan. Saute the onion and garlic until translucent, about 5 minutes. Add in the mushrooms, zucchini, chard, bell pepper, sage, thyme, rosemary, parsley, and bay leaves. Cook until softened, about 7 minutes. Salt and pepper to taste. Once cooked, set aside.
- Once the squash mixture has finished roasting, drop your temperature to 375.
- In a soup pot, heat 2 tbsp of butter over medium heat. Toss in the 4 tbsp of flour, whisking quickly. You are creating a roux, which is a thick paste. Continue to whisk, until the flour bunches up and turns a nice brown, giving off a nutty aroma.
- Slowly pour in the heavy cream. Still whisking constantly, allow it to come to a boil. It should be quite thick by now! Once boiling, pour in the milk. Let it come to a boil, still whisking. Pour in the vegetable stock, whisking. Let it boil.
- Once boiling and thickened, stir in the vegetables. Allow the mixture to come to a boil and then let simmer for about 7-10 minutes, or until the cream sauce has thickened.
- While the sauce is thickening, roll out your pie crust. You may allow it to be a bit thicker than usual. This recipe should fit into four small ramekins. Cut the crust to have at least one inch overhang around the edge of the ramekin.
- Ladle the pot pie into the ramekins. Cover with your crust, pressing the edge to the sides of the ramekins like pictured. Cut a slit in the top of each pot pie to allow in air. Brush the tops of the crusts with a beaten egg.
- Bake for 25-30 minutes or until the crust is golden brown and the inside is bubbling. Allow to sit for at least 10 minutes before serving - it will be hot!
And that's that! If this is your first time making a pot pie, it's going to seem like a lot of steps and a lot of ingredients. I feel like I cook this so often now, that I don't even realize how much effort it takes. But it does! Thankfully, every recipes gets easier after you walk through it a couple of times. I always find that prepping a meal like this, meaning cutting your vegetables and setting aside herb + spices measurements, helps a lot! Feel free to use fresh or dried herbs for this recipe. If you are using dried, just cut back by 1/2.
I hope you enjoy this perfectly autumn-esque recipe straight from the garden!