This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet. She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet. When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!
These deliciously creamy veggie pot pies are simply scrumptious. Seems like the perfect addition to the menu this weekend, don't you think?
- 2-3 Tablespoons olive oil
- 1 cup chopped yellow onion
- 1 Tablespoon minced garlic
- 2.5 cups cubed butternut squash
- 1 large russet potato, cubed
- 1 cup sliced carrots
- 2 large stalks celery, cut into thick slices
- 2 cups broccoli, cut into small pieces
- 1 cup frozen peas
- 1/4 Teaspoon ground black pepper
- 2 Tablespoons salt
- 1 Tablespoon ground thyme
- 2 Tablespoons ground sage
- 1/3 cup flour
- 1 cup Unsweetened Almondmilk
- 2.5 cups vegetable broth
- 2 cup flour
- 1 1/2 Teaspoon salt
- 1/2 cup oil (not olive oil)
- 5 Tablespoons cold water
Combine oil pastry ingredients and divide into two balls. Place each between pieces of wax paper and roll out into large circles for pie crust.
Add olive oil to large saucepan and bring to medium high heat, then add onion and garlic. Stir as the onion reduces, approximately 2-3 minutes. Add 1/2 cup broth to keep pan from drying out, then add butternut squash, potato, carrots, celery, broccoli and peas, mix.
Add flour and mix to fully coat. Add milk a 1/2 cup at a time, mixing after each pour.
Then add broth 1/2 cup at a time, mixing after each pour as well. Let simmer until mixture thickens. If it isn't thickening enough after 10 minutes, add additional flour 1 Tablespoon at a time and mix well. Taste and add additional salt, to taste.