Vegetable Pot Pie

by Chef Casey Burns, owner of Hi Pie & Bodega

Photo by Sarah Burchard

Serves 6

Ingredients

2 - 8 oz pie dough balls

1 Tbsp butter

1 Tbsp oil - extra-virgin olive or avocado recommended

3 cups kabocha squash, cubed - HUC squash recommended

2 cup carrots, (2 medium carrots), sliced thick

½ medium yellow onion, diced

2 cups celery, sliced thick

2 garlic cloves

1/2 cup all-purpose flour, plus more for rolling out dough

TT salt and pepper

1 cup heavy cream

2 cups vegetable or chicken stock

2 bay leaves

½ cup frozen peas

One egg, whisked with 2 Tbsp water (egg wash)

Instructions

Preheat your oven to 375 degrees.

Dust your counter with flour and roll out both dough balls to fit a 9 inch pie dish. Grease the dish and add the pie crust to your pie pan. Place into the fridge.

In a large skillet add the butter, oil, squash, carrots, celery and onions and cook on medium heat for 10-15 minutes until the onions are translucent. Add garlic and cook 1 minute more.

Add a heaping 1/2 cup of flour and stir well for 1 minute.

Season with salt and pepper. Add cream and broth slowly while whisking, keeping the mixture smooth. Add the bay leaves and simmer for about 6-8 minutes, until the sauce has thickened.

Stir in the peas, remove from heat and chill the filling in the refrigerator until completely cool.

Pour the filling into your cold, prepared pie shell. Place the second sheet of dough over top, tuck the edges into the pan and crimp the edges.

Cut 4 small slits in the top of the pie crust, brush with egg wash and bake for 45 minutes, until golden brown and bubbly.

Tips

You can use a round (8 or 9 inch) pie dish or square casserole dish. Feel free to add any veggies, chicken or any other ingredients to the filling if you’d like. Pot pie is a great vessel for creativity, make it fun!

Watch Caseyʻs cooking demo here

Recipe edited by Sarah Burchard

Photo by Sarah Burchard