Roasted vegetable pot pie
I'm hosting my first Easter dinner tomorrow and I'm cooking up individual veggie pot pies for everyone! I decided to do a test-run of my recipe to make sure it would be peak delicious, and so I would have time to tweak anything that needed to be changed before I make the actual dinner tomorrow. One great thing about this recipe is that you can make the filling the day beforehand, and refrigerate it. So that will cut my actual cooking time on Easter in half! I also did my test-run with pre packaged pie crust but tomorrow I'll be using my mom's homemade crust recipe, which I'm including below.
This came out exactly how I wanted it to. The roasted vegetables make this different from a normal pot pie, but it still has the kind of classic comfort food feeling that I was going for. I think this will definitely be my go-to recipe for Easter every year now!
I wanted to make sizable individual pies, so I used these 24oz baking dishes. This recipe will make six 24oz pot pies.
1 bag of carrot sticks
2 large zucchini
2 pounds asparagus
2 bags of frozen green beans
2 leeks (white and light green parts only)
2 pounds of potatoes, skin on
1 pound of sweet potatoes, skin on
1 c. corn
1 head of garlic
First chop all of your fresh vegetables and garlic into small bite sized pieces. Toss them with a little olive oil and sea salt and then roast at 400' for 30 minutes. I pre-microwaved my potatoes and my frozen green beans and corn before roasting them so that they were fully cooked before going in the oven to get crispy.
3 c. vegetable broth
6 tbsp. flour (or corn starch)
1/2 tsp. tarragon
1/2 tsp. parsley
pink sea salt to taste
Whisk the ingredients for the filling on low/medium heat in a saucepan until the mixture starts to thicken. Keep stirring so that it doesn't get clumpy! When it's nice and thick, take it off the heat and mix it with all of your roasted vegetables. Then fill your baking dishes with the mixture.
1 3/4 c. flour
1 tsp. salt
1/2 c. oil
3 tbsp. water
Mix flour, salt, and oil and then add water. Combine to form your pastry dough and then roll out. I cut out my crusts by placing an empty baking dish on top of the dough and tracing around the circle with a butter knife. Then just use a fork to create ridges along the edge of the pie crust in the baking dish.
Bake for 20 minutes in a 400' oven and let cool before enjoying!