Pot pie is a warm and comforting dish that can utilize a wide range of veggies and spans the seasons. This technique highlights the root storage vegetables in the spring share and is right at home with a side of spring greens. The pie can easily be made ahead and crust added before cooking. It serves double duty as well, the leftovers keep wonderfully for lunches. If you need a vegetarian dish to be worked into your weekly meal planning this is an option. If you are short on time, a shredded rotisserie chicken stirred in after the veggies and gravy is made is a time saver. Chicken breast or thigh can be cubed and cooked ahead as well.
A large skillet will start the veggies cooking and will be where that “pot pie gravy” will be made then the ingredients will be transferred into a casserole dish for baking in the oven. Before baking, squares cut from puff pastry were added as a crust. Other alternatives are refrigerated pie crust, homemade pie crust or biscuit dough. This dish can utilize onion, kohlrabi, celeriac, turnip, kale, carrots and radish from the CSA shares. Preheat your oven to the temperature the crust needs to cook at. The contents of the pie is already cooked, it will be warming through while the crust cooks.
Peel and cut the root vegetables in small one to one and one-half inch pieces. Saute the onion in olive oil over medium high heat until golden then add the mix of cut root vegetables of your choice. Cook stirring occasionally until the vegetables are tender but not overcooked. The vegetables will cook for about 20-30 minutes in the oven once in the pie. A 1/4 cup of water or broth can be added to the pan if it becomes dry and continue cooking the vegetables until tender. Add more water or broth as needed and cook until evaporated.
Transfer the vegetables to a bowl. Put the skillet back on the stove over medium heat and add 3 tablespoonfuls of olive oil and 1 tablespoonful of butter. Once heated and the butter is melted sprinkle in the same amount of flour and stir well. Cook for a few minutes so the mixture is smooth. This is the base for your gravy. Very slowly, while whisking, stream in vegetable or chicken broth. Do this part slow and keep whisking. Another method is warming the broth before streaming in, your choice. For a pot pie that fits in a 9 1/2 x 11 inch pan, a carton was used. Keep stirring, the mixture will thicken once brought up to a simmer. Add salt and pepper to taste.
Pour the gravy over the vegetables and chicken (if using) and mix. Transfer into the appropriate size baking dish and top with the crust of choice. Place your baking pan on a foil lined sheet tray (in case of drips) and cook in the range of 20-30 minutes until heated through and crust is golden.
Enjoy and share your creations with us!