I had leftover roasted vegetables, some remaining cooked cubed butternut squash, and a handful of vegetables left from the One Pot Chicken. All of that went into a pot pie for dinner last night.
Thursday Menu – Winter Vegetable Pot Pie, Salad
Farm Share Produce – Onions, Potatoes, Sweet Potatoes, Rutabaga, Carrots, Beets
Winter Vegetable Pot Pie
1 package ready-made pie crust
3-4 cups cooked winter vegetables
2 T butter
2 T AP flour
¼ t poultry seasoning
½ t rosemary leaves
1 t fresh sage leaves, chopped (from the freezer)
2 cup broth
Preheat oven to 425 degrees.
Prepare crust according to package directions for a pie with a bottom and top crust.
Line the lower layer of the pie crust with winter vegetables. Finish pie with top crust, cutting air holes to vent.
Bake in oven for 25-30 minutes until crust is golden brown.
Melt butter in a saucepan. Add flour and whisk. Cook 1 – 2 minutes. Add poultry season, rosemary and sage. Slowly add broth, whisking often. Allow mixture to boil and create a thick gravy.
Serve pot pie slices with gravy.
Thursday Menu – Winter Vegetable Pot Pie, Salad
Farm Share Produce – Onions, Potatoes, Sweet Potatoes, Rutabaga, Carrots, Beets
Winter Vegetable Pot Pie
1 package ready-made pie crust
3-4 cups cooked winter vegetables
2 T butter
2 T AP flour
¼ t poultry seasoning
½ t rosemary leaves
1 t fresh sage leaves, chopped (from the freezer)
2 cup broth
Preheat oven to 425 degrees.
Prepare crust according to package directions for a pie with a bottom and top crust.
Line the lower layer of the pie crust with winter vegetables. Finish pie with top crust, cutting air holes to vent.
Bake in oven for 25-30 minutes until crust is golden brown.
Melt butter in a saucepan. Add flour and whisk. Cook 1 – 2 minutes. Add poultry season, rosemary and sage. Slowly add broth, whisking often. Allow mixture to boil and create a thick gravy.
Serve pot pie slices with gravy.
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