Thursday, March 8, 2012

HungrySister Presents: Roasted Vegetable Pot Pie

Do you ever find yourself in a rut? Although I hate to admit it, I am definitely a creature of habit. I look at my closet every weekday morning and without fail choose one of the same 5 rotating outfits for work. I begrudgingly wake up at 5:33 (not 5:30, not 5:35) to go to the same exact classes at the gym every week. I have my favorite parking spot in my apartment building garage. I've had my hair parted on the same side since 2001. 

I get like this with my meals too - while I love to cook, I also love going to the grocery store without a list and knowing exactly what I'll need to get me through the week. Every Sunday I roast up a bunch of root vegetables like a robot and usually end up turning them into a curry within a few days. 

The other week I decided to put down the curry powder and do something different with these roasted veggies. My friend Kathryn and I got together made this really delicious, really simple roasted vegetable pot pie. It was so tasty and satisfying, and the best part is you can really throw whatever veggies you want/have in there!

You'll need:
 4 to 5 cups roasted veggies of your choice. We used broccoli, red pepper, onion, mushrooms, carrots, celery, cauliflower, parsnips, and sweet potatoes (we went a little overboard!)
2 refrigerated pie crusts (we used Pillsbury)
1/3 cup butter
1/3 cup flour
1/2 tsp salt and pepper
1 1/2 cup chicken or veggie broth
2/3 cup milk
1/3 cup grated cheese - we used asiago but parmesan or mozzarella would also be delicious!


Preheat your oven to 425. 

To roast the veggies: Chop up all of your veggies and toss with some olive oil, salt, pepper, and other spices if you're so inclined. I used some curry powder to make it more interesting (I tried putting down the curry powder, I really did!!) Roast vegetables for 30 to 40 minutes, turning with a spatula as needed.

  
Prep pie crust as directed in 2 9 inch pans. We used a cool Pampered Chef baker because Kathryn is blessed with fine stoneware. In medium saucepan, melt the butter. Stir in the flour, salt, and pepper.


 Gradually stir in the broth and milk until bubbly and thickened. Add cheese and stir to incorporate.

 
Remove from heat and add veggies. We added some more salt and some Turkish oregano mostly so we could take a picture of this cool container.


Spoon into the crust-lined pan like so…
 

...and top with the other crust and flute the edges. If you're feeling really inspired you can cut a design in the middle.


Cook for 30-40 minutes (until the crust is golden brown).


Let stand five minutes before serving, if you can wait that long!
 

4 comments:

The Samsons said...

This looks delicious!! I wonder if I'd miss the chicken? :) Thanks to your sister for helping keep the blog going.

Melissa said...

Looks yummy and seems really versatile. I like that you could add in seasonal veg, or whatever is hanging out in the fridge.
Thanks for sharing!

One Preppy Cookie said...

Definitely just found something else I will be making from your blog - thank you! :)

carolynsmithrealtor said...

I made this last night and OMG, amazing! Definitely one of the best meals I have ever made, so tasty! Thank you for posting this! Keep the veggie meals coming! :-)