Pot pies. That term does not stir up pleasant images in my head. Thick pies of lead is what I see. This image was not improved upon when I began my fast food career in high school. There is nothing behind those counters that makes your mouth water and pot pies are certainly no exception. I’ll leave at that, only saying that twenty pound tubs of butter are gross.
I don’t think we ever did the pot pie thing in my family and, to be honest, I don’t think I’ve ever had one. The weather here has been pretty nice for November but every now and then it dips down and I want something warm and hearty. Having nothing to really go on with regard to what a pot pie should be, I decided to just go with what I would want out of a pot pie: strong presence of veggies with something that doesn’t make me feel like I ate a brick.
Any pie crust (flaky, biscuit, etc)
3 pounds yellow onion; sliced in halves
5 ounces butternut squash; cut into 1/2 inch pieces
2 ounces broccoli; cut into small floret pieces
1 carrot cut into 1/2 inch half slices
1/2 cup peas
1/2 cup corn
1/2 cup cream (heavy, light, your choice)
1/2 vegetable stock
1 tablespoon dried marjoram
Prepare a 9 inch pie pan with your crust and set aside. Preheat the oven to 400.
Saute the onion under medium high heat with 1 table spoon of oil until browned, stirring only occasionally; approximately 6 minutes. Move to a large mixing bowl and season with a pinch of salt and pepper. Saute the squash and carrots in two teaspoons of oil for 3-4 minutes until browning and add to bowl of onions. Saute the broccoli, corn and peas in one tablespoon oil for two minutes then add the vegetables back to the pan. Toss to mix, and the cream, stock, marjoram and mix together. Add salt and pepper to taste.
Fill the pie pan with your vegetables and either top with more crust or sprinkle with cheddar. Bake in the oven for 20-25 minutes until the crust (or vegetables) have become browned or crisp. Serve and enjoy.