This is an amazing side dish for Thanksgiving; there's no reason pie has to be restricted to dessert! Also works as a vegetarian centerpiece dish.
I was extremely pleased with myself for coming up with this; it's very, very loosely based on a chicken pot pie recipe. Also only goes to prove, once again, that while vegetables are delicious, add about a pound of butter and they're AMAZING.
Very, very loosely based off a chicken pot pie recipe in the Better Homes and Gardens New Cook Book.
1 recipe for double pie crust
8 c. assorted sliced vegetables, sauteed in a LOT of butter (I used 8 oz. mushrooms, half a head of cauliflower, some broccoli, 4 carrots, 2 large leeks, and a couple of ribs of celery. Most anything will work, but be sure to include mushrooms and onions or leeks in the mix.)
Also: sauteeing everything in batches took FOREVER. Next time, I'm braising the veggies. As a bonus, it'll be healthier.
3 T butter
1/2 c. all-purpose flour
2-3 T fresh sage, chopped
1 T fresh thyme leaves
1 c. half-and-half or whole milk
1-1/2 c. vegetable broth
1/2 t. freshly ground pepper
1/2 t. salt
1. Prepare pie crust dough; tightly wrap and set aside in refrigerator.
2. Sautee or parcook all vegetables; set aside in large bowl.
3. In a smallish saucepan (or the skillet you used to sautee the veggies), melt butter. Stir in herbs; cook until fragrant-- this only takes maybe 10 seconds. Whisk in flour, a little at a time, so there aren't any lumps. Pour in vegetable broth and milk; cook until thick and bubbly. Stir in salt and pepper to taste.
4. Pour sauce over veggies in bowl; toss.
5. Roll out piecrust; ease the bottom into a 9 in. deep dish pie pan, leaving at least an inch hanging over the sides.
6. Heap cooked, sauced veggies into bottom crust; pour any sauce left in the bowl over the top.
7. Ease the top crust over the veggies; crimp top and bottom crusts together around edges. Slice a few slits in the top crust for steam to escape.
8. Bake (with the pie on a sheet pan-- whoever cleans your oven will thank you) at 400 degrees for 30 minutes, until crust is golden. Let sit for at least 15 minutes before slicing.