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I really enjoy comfort foods, especially this time of the year. Last night I decided to make a vegetable pot pie. I like to make mine with a buttermilk biscuit top (here’s the photo tour recipe for buttermilk biscuits http://deglazing.com/2007/02/21/buttermilk-biscuits-a-photo-tour/), but you could also use a pie crust if you like. Don’t feel like making your own pie crust or biscuits, you can purchase them at the grocery store.
Veggie Pot Pie
- 4 Tbs. butter
- 1 chopped onion
- 1/4 cup flour
- 2 1/2 cups vegetable stock (or chicken stock, if you prefer)
- 2 Tbs. heavy cream
- pinch of saffron
- pinch of Italian Herb Seasoning
- Salt and Pepper to taste
- 1 1/2 cups potatoes medium diced
- 1 1/2 cups green beans chopped in 3 inch pieces
- 1 1/2 cups carrot medium diced
- 1 1/2 cups butternut squash medium diced
- 1 cup frozen peas
- 1 pie crust, or 12 biscuits
Preheat the oven to 375° F. To make the sauce - melt butter and saute onions for 10 to 15 minutes. Add flour and cook for 3 minutes. Add the vegetable stock and bring up to a boil, the sauce will get pretty thick. Add the saffron, Italian Seasoning, heavy cream, and salt and pepper to taste.
Meanwhile, in a pot of boiling salted water, drop the potatoes and cook for 10 minutes or so. Use a sieve to remove the potatoes from the water and add to the sauce. Then add the green beans, carrot, and butternut squash to the water and cook for 8 minutes. Drain and add the veggies to the sauce. Stir in frozen peas. Put the filling mixture into a oven safe pan. Top the filling either with cut biscuits or pie crust. Pop into the oven and cook until the biscuits or crust are browned (20 minutes or so).