Roasted Vegetable Pot Pie
Dress Up the Ordinary
In this satisfying pot pie, a savory cheese crust beautifully complements the deep, caramelized flavors of roasted vegetables bound with a simple sauce made with our Veggie-Stock Gold.
For the crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup grated aged Gouda cheese (or try sharp Cheddar or Gruyére cheese)
6 tablespoons chilled unsalted butter, diced
1 large egg
1 tablespoon cold water
For the filling:
2 medium sweet potatoes, peeled and cut in 1-inch cubes (or substitute a 1 1/2-pound butternut squash, peeled, seeded, and cut in large dice)
2 red bell peppers seeded and cut into 1-inch pieces
1 onion, cut in thick slices
1 fennel bulb, trimmed and sliced
4 garlic cloves, minced
2 tablespoons vegetable oil
1 teaspoon dried thyme
1 teaspoon salt, plus addtional as needed
1/4 teaspoon ground black pepper, plus additional as needed
4 tablespoons unsalted butter
2 shallots, minced
5 tablespoons all-purpose flour
1 1/2 ounces Veggie-Stock Gold® dissolved in 3 cups hot water
To make the crust: Combine the flour, salt, and cheese in a food processor fitted with a steel blade, pulsing 3-4 times. Add the butter and pulse about 15 times, until the mixture looks like coarse meal, with no large pieces of butter or cheese left. Whisk the egg and water together in a small bowl, then add it to the food processor. Pulse just until the dough holds together. Turn the dough onto a piece of plastic wrap and form it into a 6-inch disk. Wrap the disk and refrigerate until firm, at least 1 hour. (The dough can be kept in the refrigerator up to 4 days or frozen, double-wrapped, up to 3 months.)
To make the filling: Preheat the oven to 450 degrees. In a large bowl, toss the vegetables with the garlic, oil, thyme, salt, and pepper. Spread the vegetables on a baking sheet and roast for 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender, but not soft.
While the vegetables are roasting, melt the butter in a saucepan over medium-low heat. Add the shallots and cook until the shallots are translucent, about 5 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the dissolved Veggie-Stock Gold® scraping up the browned bits, and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally. Season the sauce to taste with salt and pepper.
When the vegetables are done, transfer them to a large mixing bowl and add the sauce, stirring to combine. Set the filling aside to cool.
While the filling is cooling, lightly butter a 9- to 10-inch-diameter deep-dish pie pan. Roll the crust dough out into a circle with a diameter about an inch more than the diameter of the pie pan. Lay the crust on a baking sheet and let it rest in the refrigerator for 30 minutes. After 15 minutes, preheat the oven to 425 degrees.
Transfer the filling to the prepared pie pan. Place the crust on top of the filling and crimp the edges. Cut several vents in the crust to let steam escape. Place the pot pie on baking sheet and bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling. Let it cool for a few minutes before serving.
Wine Pairing: California Chardonnay or dry Rosé.