Roasted Autumn Vegetable Pot Pies

Melissa and I are back at it!  This time it is with a super delicious, and seasonally appropriate, roasted vegetable pot pie that is super comforting and filling.  I think even meat eaters will love it – seriously!  If you think about it, there isn’t that much chicken in a regular pot pie, and it is in tiny cubes that sort of blend in with everything else.  So who’s gonna miss it?  Not me!  Especially not when you top it with a killer rosemary and black pepper crust.  I’m not kidding, you guys, this crust is awesome.  I want to use it for all kinds of savory tart type things.  This recipe is labor intensive, so give yourself time.  Or make it with a buddy!

So, first step – make the dough for the crust.  This involves flour, butter, buttermilk, egg yolks, and (most importantly) rosemary and black pepper.  Crack that black pepper yourself, you want the flavor and the unevenly sized bits.  The crust is what makes this dish special, so don’t skip it!

Next, cut up those veggies!  So, so many veggies.  We made a lot of editorial choices with this recipe – eliminate pumpkin (who needs it when there is also butternut squash?), boost the brussels, etc…  Afterwards we realized (per Melissa’s husband) that replacing the carrots with parsnips would have added a nice pepperiness to balance the sweetness of the squash.  Good idea, Dave!

Next you gotta roast those babies – that’s where the flavor comes from.  I mean, is there anything better than roasted cauliflower or brussels sprouts?  When they get all browned and caramelized and oh my goodness… what was I talking about?

Now there is a lot of sweetness going on in those roasted veggies, so we need to balance that with some earthiness.  Enter mushrooms, cooked down in butter with onion, bay leaf, rosemary, and thyme.  Your kitchen should be smelling ridiculous at this point.  Ridiculously good, that is.  Then you are going to add in some flour and stock to turn those mushrooms into a gravy.

Into the mushroom gravy goes the roasted veg, plus peas for color and Greek yogurt for creaminess.  Try not to eat all the filling right out of the pot.  It will be difficult, but you are going to want that awesome crust, trust me.

Scoop all that goodness into your container of choice.  We went for four deep ramekins which were about 2 servings each.  This was great for photos, but awkward for storing leftovers when only half a ramekin was eaten.  We also wished there was a higher crust to filling ratio.  So I recommend using one large baking dish for this to get optimum flavor benefit., especially if you aren’t taking cutesy photos.

Roll out dat dough!  I love how pretty it is with the flecks of rosemary and pepper.  You want it to be an inch larger than whatever container you are using, so that it will drape over the sides.

Place the dough over the filling and press lightly to seal it to the sides of your container.  Brush with egg wash and crack more black pepper over the top.  Then, into the oven it goes!

When it comes out, the crust will be gorgeous and golden and flaky.  So enjoy, and the next time someone tells you to “eat your veggies” say “yes, please!”

Roasted Autumn Vegetable Pot Pies
adapted from The Candid Appetite
serves 6–8

Crust Ingredients:
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp fresh ground black pepper
1 tbsp minced fresh rosemary
1/2 cup cold unsalted butter, cut into cubes
2 egg yolks
1/2 cup buttermilk

Filling Ingredients:
1 small butternut squash (no more than 1 1/2 lbs), peeled, seeded, and cut into 3/4 inch cubes
3 large carrots (or parsnips), peeled and cut into 3/4 inch cubes
1/2 large head cauliflower, cut into small chunks
1 lb brussels sprouts, trimmed and quartered
2 tbsp olive oil
salt and black pepper
4 tbsp butter, divided
1 large onion, finely diced
4 large cloves garlic, minced
1 lb cremini mushrooms, thinly sliced
pinch of crushed red pepper
1 tsp minced fresh thyme
1 tsp minced fresh rosemary
2–3 bay leaves
3 tbsp flour
2–3 cups vegetable stock
3/4 cup frozen peas, thawed
1/2 cup Greek yogurt
egg wash (1 egg whisked with 1 tbsp water)

Preheat oven to 425 deg F.

Make the crust: whisk together the flour, salt, baking powder, black pepper, and rosemary.  Cut in the cold butter until it is roughly the size of small peas.

In a separate bowl, whisk together the egg yolks and buttermilk.  Stir the liquid into the flour mixture with a fork using a fluffing motion, until there are several dense clumps of wet dough.  Knead in the bowl 4–5 times to incorporate the shaggy, floury bits, adding more buttermilk only if absolutely necessary to bring the dough together.

Form the dough into a disc and wrap with plastic wrap.  Chill in the fridge until ready to roll.

Make the filling: combine the butternut squash, carrots, cauliflower, and brussels sprouts on two large foil lined baking sheets.  Toss with olive oil, salt, and black pepper.

Roast in the oven for 25 minutes, tossing the vegetables halfway.  The squash cubes should be tender enough to easily pierce with a fork, but not so tender that they fall apart.  When the veggies come out of the oven, reduce the temperature to 375°.

Meanwhile, melt 2 tbsp butter over medium heat in a large Dutch oven or stock pot and cook the onions until soft and translucent.  Season with salt and black pepper.  When the onions begin to brown slightly, add the mushrooms.  Cook for 5–10 minutes, until the mushrooms brown and release their liquid.  Add the crushed red pepper, thyme, rosemary, and bay leaves and cook for 2 minutes more.

Push the onions and mushrooms to the side of the pot and add the remaining 2 tbsp butter.  Once melted, stir in the flour, cooking the flour mixture for 1 minute.  Stir the onions and mushrooms back in.  Slowly add 2 cups vegetable stock, stirring constantly.  Let the mixture cook and thicken for 10–15 minutes, until it can just coat the back of a spoon.  Remove the bay leaf.

Transfer the roasted vegetables to the pot and gently fold in, trying not to mash the squash too much.  If the mixture seems dry, add more vegetable stock until it is loose and stew-like, but not soupy.  Stir in the peas and Greek yogurt. Heat for another minute or so, then taste and adjust seasonings as needed.

Transfer the filling to a 9″x13″ pan (recommended) or 4-8 ramekins, depending on size.

Roll the crust out on a lightly floured surface and cut to desired size.  Carefully lay the crust on top of the pot pie, laying the edges over the rim of the pan(s).  Brush the crust with the egg wash and cut vents in the surface for the steam to release while cooking.  If desired, sprinkle the top with coarsely ground black pepper.

Bake the pot pie(s) for 25 minutes at 375°, or until the crust is crisp and browned.  Allow to cool for 5–10 minutes before serving.

One Year Ago – Butternut Squash and Bacon Mac and Cheese
Two Years Ago – Skinny Pina Colada Cupcakes
Three Years Ago – Pumpkin and Butternut Squash Chili