Kami Turgeon, Culinary Operations Manager at Appleton Farms, makes homemade and handmade pot pies using veggies such as sweet potatoes, carrots, Yukon Gold potatoes and celeriac. This versatile recipe can incorporate your own favorite root vegetables.
Root Veggie Pot Pie
For the pot pie dough:
2 1/2 cups flour
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, diced
6 tablespoons ice water
For the pot pie filling:
6 cups diced root vegetables
3 tablespoons olive oil
1 tablespoon fresh minced thyme (or 1 teaspoon dried thyme)
1/3 cup butter
1/2 cup chopped onion
3 cloves garlic, minced
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups vegetable broth
To make the dough:
Step 1
Mix together the flour and salt in a large bowl. Add the butter and rub it with the flour until it is the size of walnut halves (for flakey crust) or peas (for a mealy crust). Make a well in the center of the flour mixture and add the water a few tablespoons at a time, blending until the dough comes together.
Step 2
Divide the dough, forming each piece into a flattened disc. Wrap the discs in plastic wrap and chill for at least 1 hour before using. (Can be made one day ahead.)
To make the filling:
Step 1
Preheat the oven to 400 degrees.
Step 2
Toss the root vegetables with olive oil and season with salt, pepper, and thyme. Scatter vegetables evenly on a foil-lined baking sheet. Roast 20 minutes, flip vegetables and roast 20 minutes more, or until vegetables are tender and golden. Set aside.
Step 3
Melt the butter in a medium saucepan over medium heat. Once foaming, add the onion and saute 3 minutes. Add the garlic and saute 1 minute. Whisk in the flour, salt, and pepper and cook, stirring constantly, until the mixture darkens slightly, about 1 minute.
Slowly whisk in the stock to create a sauce and bring mixture to a boil. Immediately reduce heat to medium-low and whisk gravy until thickened.
Assembly:
Step 1
Lightly dust a work surface and rolling pin with flour and roll out dough, one disc at a time, into a 1/4-inch thick Transfer one disc to a pie dish and tuck excess dough evenly under the edge.
Step 2
Place roasted vegetables into crust and top with vegetable gravy. Place top crust over the filling and press both crust edges together to seal. Using a fork, press along the outside edge of your pie to add a decorative touch. Refrigerate prepared potpie for at least 30 minutes before (Sealed in plastic wrap, the prepared pie can be baked the next day.)
Step 3
Preheat the oven to 375 degrees. Place the prepared pot pie on a foil-lined baking sheet and bake 1 hour or until the crust is golden. Let pot pie cool at least 10 minutes before serving.
