Anyway, the recipe for this seasonally-appropriate pot pie was found at the blog Heather Christo Cooks.
1/4 cup butter
1 cup carrots, chopped
1 cup celery, chopped
1 cup leeks, chopped
1 small butternut squash, chopped
2 medium potatoes, peeled and chopped
1 cup white wine (I used a sauvignon blanc)
1/4 cup flour
4 cups broth (chicken or vegetable)
~1 tsp dried thyme (fresh would be great if you have it)
pre-made refrigerated pie crusts
1 egg, beaten
In a large, heavy pot, melt your butter and cook until browned. Add the vegetables and coat with butter. Cook until slightly softened. This took quite a while for me (~15-20 minutes... no really, it did).
Add the white wine, and simmer until your vegetables are nice and soft. Add the flour, and stir until the vegetables are well-coated with flour. Cook for a couple of minutes until the raw flour taste has cooked out.
Add the broth and simmer for about 15 minutes until the stew base is slightly thickened. Season with Kosher salt and dried thyme.
While your filling is simmering away, preheat your oven to whatever temperature your pre-made pie crusts' packaging tells you. Place one crust in the bottom of a pie pan. Fill the pie pan with filling and top with the other crust. Trim the edges to remove excess.
Prick the top with a knife or fork to allow steam to escape. Combine the beaten egg with a little water. Brush the top with the egg wash.
Bake according to your pie crusts' packaging directions. Serve hot.
|The finished product!|
I would make a few tweaks next time around, though. 1) I'd boil the potatoes separately and then add them to the filling once the broth was added. 2) Add some chicken or something for Sean. 3) Add some mustard or other flavorings to punch up the filling a bit. 4) Try to thicken the filling a bit. You can see in the picture that it's still pretty soupy. It thickened a lot in the fridge overnight (it makes for great leftovers!)
All in all it was very good. Enjoy it!