Tuesday, November 17, 2009

Vegetable Pot Pie

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.

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