One Pan Autumn Harvest Pot Pie
When the weather starts to cool off and you can finally wear your favorite sweater, it feels like a great time to curl up and enjoy some delicious comfort food. Pot Pie is definitely on that list and this one includes all the vegetables that are plentiful this time of year. Squash, corn, carrots, potatoes and green beans cooked in a delicious creamy broth and baked off with a salty and crispy puff pastry top. Dinner is on the table in less than an hour. Bonus, there is only one pot to wash when you are done.
Ingredients:
1 sheet of puff pastry thawed
1 small butternut squash diced into 1/2 inch pieces (or buy it pre diced and use about 1-2 cups)
1/2 cup chopped green beans (I like 1 inch pieces)
3 ribs of celery small dice
1 small yellow onion small dice
2 cloves of garlic minced
2-3 medium small potatoes diced 1/2 inch
2 carrots small dice
1 cup of fresh corn or frozen corn, thawed
2 cups of water
1 tsp dried thyme (or fresh if you have it)
1 cube of vegetable bouillon
1/2 cup milk of your choice (if using plant milk make sure it is not sweetened or flavored)
1/4 cup AP flour
salt and pepper to taste
2-3 tablespoons butter or oil
Recipe:
Preheat your oven to 375 F.
Chop and prepare all the vegetables and heat a large oven safe pan on medium heat.
Add the butter or oil to the pan and start sauteing the vegetables. I like to start with the onions and celery, then add the carrots and potatoes followed by the squash, green beans, corn and garlic. Salt and pepper each addition and allow it to cook for a few minutes before adding more vegetables. I just like to do it this way to make sure everything is getting seasoned and coated with some fat to help it to cook and soften. If you are in a rush, just dump all the vegetables in together, add salt and pepper and stir to coat. Allow it to saute for a few minutes before adding the liquid.
Add the water, dried thyme, and bouillon cube to the pan and bring the mixture to a simmer. Cook for about 5 minutes.
Add the flour to the milk and whisk until combined. Then add the milk mixture to the pan while whisking to prevent lumps. Stir to combine everything together. It should start to thicken within a few minutes. Turn off the heat to the pan. Taste for salt and pepper.
Apply the puff pastry sheet to the top of the vegetable mix. Make sure it covers all the vegetables. You might have to trim the edges and arrange a bit. It doesn’t have to be perfect. Then cut vents in the puff pastry to allow the steam out. Optionally you can brush the top with milk or a beaten egg and then sprinkle flaky salt over the pastry. Bake for 30 minutes or until the puff pastry is golden brown. Try to allow it to cool for 10 minutes before diving in:)
