Pumpkin Pot Pies

The time for pumpkin everything has finally arrived!

Suzy Robertson shares this recipe that is perfect for the start of Fall.
Pumpkin Pot Pie
¼ c. butter
¼ c. extra virgin olive oil
1 yellow onion, chopped
½ c. flour
1 can chicken stock (appx. 2 ¼ c.)
1 tsp. Salt
1 tsp. Black pepper
2 TBLS. Heavy cream
1 ½ c. lg. diced potatoes
1 ½ c. asparagus tips or brussels sprouts
1 c. carrots
1 c. peas
1 ½ c. butternut squash (3/4 in. squares)
1 ½ c. frozen small onions
6 small pumpkins or acorn squash, for serving (if desired)
(Add or replace any vegetables that you enjoy. Any combo is fine)

1) Pre-cook all vegetables however you like. I steam most of mine but it’s fun to char some in a skillet or on broil in the oven, especially the frozen onions, corn & brussels sprouts. It just gives the vegetables a deeper flavor.

2) To make the sauce, melt butter in stockpot and add onion to sauté for about 5 minutes on medium heat. Add the flour and stir for a couple minutes to let it brown. Slowly add stock and whish continuously until smooth. Add salt & pepper, then bring to a boil. Reduce heat to low and simmer for 5 minutes and then add the cream. Season the sauce to your taste. Add vegetables to the sauce and mix to combine.

3) Hollow out the pumpkins, and fill with the mixture. Cut puff pastry into any shape you would like (pumpkin, witch, round, square, etc..) and put on top of pumpkin. Brush the puff pastry with an egg wash. Cook filled pumpkin following the puff pastry directions on the box until it’s a beautiful brown color. Serve & enjoy!

Note: To make this for an easier family-friendly meal, you can put the filling in a 9 x 13 pan and top it with a sheet of puff pastry or puff pastry cut outs & bake until brown.

For more recipes from Suzy, visit www.foodiegonehealthy.com.

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