Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies

Yield: 4 individual pot pies 

Ingredients

• 1 small butternut squash (or half of a large one) peeled, seeded and diced
• 1 small baking pumpkin (or half of a large one) peeled, seeded and diced
• 2 large carrots, peeled and diced
• ½ pound Brussels sprouts, trimmed and quartered
• 1 small cauliflower (or half of a large one) cut into chunks
• 2 tablespoons olive oil
• kosher salt
• freshly cracked black pepper
• pinch of crushed red pepper flakes
• 3 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 pound crimini mushrooms, stemmed and sliced
• 2 dried bay leaves
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 3 tablespoons all-purpose flour
• 2 cups vegetable stock
• ½ cup greek yogurt
• ¾ cup frozen peas, thawed
• black pepper rosemary crust (recipe follows)
• 1 egg, whisked with a splash of water

Instructions

1. Preheat oven to 425℉.
2. Divide the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower between two large baking sheets. Drizzle with olive oil and season with salt and black pepper. Give the veggies a toss to evenly coat and roast in the oven for about 20 to 25 minutes or until the veggies are golden brown and crispy. Halfway through roasting, give the veggies a toss. Once roasted, remove from the oven and allow to cool on baking sheets. Lower temperature to 375℉.
3. Heat a large heavy-duty pot over medium-high heat. Melt 2 tablespoons of butter and add the chopped onions and garlic. Sauté for about 5 minutes or until the onions begin to soften and get translucent. Season with salt, black pepper, and a pinch of crushed red pepper flakes. Stir and continue to cook until they just caramelize. Add the sliced mushrooms and cook for another 5 minutes, until they have browned. Stir in the chopped thyme, rosemary and dried bay leaves. Cook for another 5 minutes. Move the veggies to one side of the pot and add the remaining 1 tablespoon butter. Melt and then add the flour. Stir and cook for about 30 seconds. Slowly add the vegetable stock, stirring the entire time to evenly combine everything together. Lower the heat and allow to thicken about 10 to 15 minutes. Check for seasoning and adjust accordingly with salt and black pepper. Stir in the roasted vegetables from earlier. Add the greek yogurt and frozen peas, stir together and cook for another minute. Remove from heat and allow to cool slightly.
4. On a lightly floured work surface, cut the dough into four even pieces. Working with one piece at a time, roll out the dough into a circle. Trim the edges to create a clean circle. and Repeat with the remaining pieces. Divide the filling evenly among the ramekins or baking dishes. Don’t be afraid to really mound up the filling, it will be thick enough to not spill over. Top each pot pie with the rolled out crusts. Brush the edges of the dishes with egg wash to create a seal between the crust and dish. This will prevent any leakage. Place the pot pies on a baking sheet. Make a few small slits, with a knife, on the top of each crust to allow steam to escape while baking. Brush the pot pies liberally with egg wash and sprinkle with freshly cracked black pepper if you wish. Bake for 25 to 30 minutes or until golden brown and flaky. Remove from oven and allow to cool slightly before serving. Enjoy!

Source: thecandidappetite