Cooking with Paula Deen


Harvest Vegetable Pot Pie

Makes 8 to 10 servings

6 cups cubed peeled butternut squash (about 2 pounds)
2 cups cubed peeled turnips (about ½ pound)
2 cups sliced carrots (about 1 pound)
2 tablespoons olive oil
1 pound Brussels sprouts, trimmed and halved
½ cup salted butter
½ cup all-purpose flour
3 cups chicken broth
1 cup half-and-half
1 (5-ounce) package grated Parmesan cheese
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ recipe Cornmeal Buttermilk Piecrust (recipe follows)
1 large egg
1 tablespoon water

1. Preheat oven to 425°. Spray a 13x9-inch baking dish with cooking spray.

2. On a large rimmed baking sheet, toss together squash, turnips, carrots, and oil until well combined; arrange in a single layer.

3. Bake for 10 minutes. Stir in Brussels sprouts, and bake for 10 minutes more. Remove from oven; reduce oven temperature to 375°.

4. In a Dutch oven, melt butter over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Gradually stir in broth and half-and-half; cook, stirring constantly, until thickened, about 10 minutes. Stir in vegetables, cheese, thyme, salt, and pepper; cook just until bubbles form around edges of pan. (Do not boil.) Pour into prepared pan.

On a lightly floured surface, roll one portion of Cornmeal Buttermilk Piecrust to a 14x10-inch rectangle. Place crust on top of vegetable mixture in pan; crimp crust as desired. Cut decorative slits in crust

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