Wednesday, November 24, 2010

Harvest Pot Pies

Happy Thanksgiving! I made these delicious Harvest Pot Pies last night and we all loved them. The recipe makes 8 individual servings. This would be a wonderful main dish. I made my own crust from 100% whole wheat flour, but you can buy a puff pastry and use it for convenience. Make ahead directions are also included. You can create this dish up to 2 days before Thanksgiving and put it together at the last minute. Enjoy!!

Harvest Pot Pie
Printable Recipe
Serves 8

2 tbsp. olive oil
12 oz. button mushrooms, sliced
1 medium onion, chopped (1 cups)
3 stalks celery, diced (about 1 cup)
3 cloves garlic, minced (1 tbsp.)
1 tbsp. chopped fresh thyme
1/2 cup vegetable broth with 1 tsp. apple cider vinegar
1 lbs. butternut squash, cubed
5 small red potatoes, sliced
1/2 lb. green beans, halved
2 cups fresh or frozen corn kernels
3 tbsp. arrowroot powder
5 cups vegetable broth
1 17.3 oz. pkg. frozen puff pastry (2 sheets), thawed (I made my own whole wheat pastry)

1. Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occassionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add 1/2 cup broth with apple cider vinegar and simmer 2 minutes, or until liquid evaporates.

2. Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

3 Whisk arrowroot with 1/2 cup liquid from vegetable mixture. Stir into vegetables. Simmer 2 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

4. Preheat oven to 425 F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1 inch hole in center of each circle (I used a lid from my Olive Oil). Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container if making ahead.

5. Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve. Garnish with fresh thyme.
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3 comments:

  1. What a beautiful dish!!! Perfect for Thanksgiving and looks delicious!!!!

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  2. Happy Thanksgiving to you and your family.

    Your harvest pot pie looks wonderful, homely and comforting. I have yet to make such a pie with butternut squash, so will keep this in mind.

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  3. Beautiful! Great job making your own puff pastry!

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