Roasted Autumn Vegetable Pot Pie

What are your cold weather comfort foods?  I have a few but pot pies are high on the list because they're fully enclosed comfort.  I don't have to make side dishes for a roast or add bread or croutons to a hot soup. Here the hot, creamy, comforting filling is wrapped with delicious pastry dough and served in my own individual portion. Just tuck me into bed with a good movie and this is cold night dinner heaven.

I've made other vegetable pot pies but this time I decided to take the extra step of pre-roasting a couple of the ingredients. The roasting process adds so much flavor and, after I tasted the final result, I'd say it was well worth the extra step.

I also used one of my favorite autumn veggies, the butternut squash. And I added sage because that goes great with butternut. And Gruyere because that goes great with sage. Can I tell you how good this was? I made it four nights in a row. Enjoy!

by Hungry Couple

Prep Time: 45 Minutes

Cook Time: 45 Minutes

Keywords: roast saute entree vegetarian Butternut Squash, Sage, Potatoes fall

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Ingredients (Makes 2 Servings)

• Crust:
• 1 Cup all purpose flour
• 1 Stick unsalted butter, chilled and cut into 1" pieces
• 1/2 Teaspoon salt
• 1/4 Cup ice water
• 
  
• Filling:
• 1 Cup diced butternut squash
• 2 Red potatoes, peeled and diced
• 1 Small onion (or shallot), peeled and diced
• 2 Cloves garlic, peeled and minced
• 1/2 Cup frozen pees
• 1 Tablespoon olive or canola oil
• 2 Tablespoons unsalted butter, divided
• 2 Tablespoons all purpose flour
• 1 Cup milk
• 2 oz. Shredded Gruyere cheese
• 1 Teaspoon chopped sage
• Salt & pepper to taste

Instructions

To make the crust, combine the butter, flour and salt in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse almost until a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

While the dough is chilling, toss the diced squash and potato in the olive oil, place on a baking sheet lined with parchment paper and roast in a 400 degree oven for 40 minutes. Remove when done but leave the oven on.

To make the filling, melt 1 tablespoon of the butter in a large pan and add the onion and garlic. Saute on low to medium heat for 10 - 15 minutes or until the vegetables have softened. Stir in the roasted squash, potatoes and peas and remove the vegetables into a separate dish. Melt the remaining tablespoon of butter in the pan and whisk in the flour. Slowly whisk in the milk and continue whisking until all the flour has dissolved and the mixture begins to thicken. Stir in the cheese and sage. Add the vegetables back into the pan and season to taste.

Roll out the dough and use your baking dish or ramekin as a guide for the size. I used two 12 oz. soup bowls, draped the dough into each and cut circles for the tops. Divide the vegetable mixture equally between the two dishes. Cover each dish with a dough circle and cut a few slits into the top. I had a little bit of dough left over so I cut out some leaf shapes as a decoration. Bake for 40 - 45 minutes or until your crust is a light golden brown. Makes 2 dinner sized servings or 4 smaller lunch or appetizer sized servings.

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