Harvest Vegetable Pot Pie

Harvest Vegetable Pot Pie
Makes 6 to 8 servings
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Ingredients
  1. 6 cups cubed peeled butternut squash (about 2 pounds)
  2. 2 cups cubed peeled turnips (about ½ pound)
  3. 2 cups sliced carrots (about 1 pound)
  4. 2 tablespoons olive oil
  5. 1 pound Brussels sprouts, trimmed and halved
  6. ½ cup salted butter
  7. ½ cup all-purpose flour
  8. 3 cups chicken broth
  9. 1 cup half-and-half
  10. 1 (5-ounce) package grated Parmesan cheese
  11. 1 tablespoon fresh thyme leaves
  12. 1 teaspoon kosher salt
  13. ½ teaspoon ground black pepper
  14. 1 Cornmeal Buttermilk Piecrust (recipe follows)
  15. 1 large egg
  16. 1 tablespoon water
Instructions
  1. Preheat oven to 425°. Spray 13x9-inch baking dish with cooking spray.
  2. On a large rimmed baking sheet, toss together squash, turnips, carrots, and oil until well combined; arrange in a single layer. Bake for 10 minutes. Stir in Brussels sprouts, and bake 10 minutes more. Remove from oven; reduce oven temperature to 375°.
  3. In a Dutch oven, melt butter over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Gradually stir in broth and half-and-half; cook, stirring constantly, until thickened, about 10 minutes. Stir in vegetables, cheese, thyme, salt, and pepper; cook mixture just until it comes to a simmer. Pour mixture into prepared pan, and top with prepared Cornmeal Buttermilk Piecrust. Cut decorative slits into crust to let steam escape. In a small bowl, whisk together egg and water; brush onto crust.
  4. Bake until crust is golden brown and filling is bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
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Cornmeal Buttermilk Piecrust
Makes 2 (14x10-inch) piecrusts
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Ingredients
  1. 2 cups all-purpose flour
  2. ½ cup self-rising yellow cornmeal mix
  3. ½ teaspoon kosher salt
  4. ¼ teaspoon ground black pepper
  5. 1 cup cold unsalted butter, cut into ½-inch pieces
  6. ½ cup cold whole buttermilk
Instructions
  1. In the work bowl of a food processor, pulse together flour, cornmeal, salt, and pepper. Add butter, and pulse until mixture is crumbly. With processor running, add buttermilk in a slow, steady stream just until dough comes together.
  2. Turn out dough onto a very lightly floured surface, and divide in half. Shape each portion into a disk, and wrap individually in plastic wrap. Refrigerate for at least 1 hour.
  3. On a lightly floured surface, roll one portion of dough to a 14x10-inch rectangle.
Notes
  1. Freeze the extra piecrust in a heavy-duty resealable plastic bag for up to 2 months.
Paula Deen Magazine http://www.pauladeenmagazine.com/

2017-01-09T17:05:11+00:00