Tonight’s dinner was another just-throw-it-together-type meal and I must say, it worked out pretty well. I think I have only attempted a pot pie once before, but this time, with a little inspiration from Elly’s recipe, it came out quite good. Also, I think that it makes quite a good clean-out-the-fridge sort of meal, if you don’t let yourself feel restricted to “classic” pot pie ingredients. This version included fresh pumpkin, turnips, and a lightly-pumpkin flavored crust to invoke the comforts of fall. This was also a wonderful way to use up some of the herb-roasted chicken I made the day before. And the best part is, I just used enough filling to make two individual pot pies, and froze the remaining filling to put together a quick meal another time.
Here’s what I did, and hopefully you can alter this according to what you have and what you like. I started by sauteing
some diced onions in a little bit of butter – about 1/2 a tablespoon. Just enough to give a little flavor. I added sliced cremini
mushrooms and a couple cloves of minced garlic and continued to cook over medium-low heat. Meanwhile, I diced up some turnip and fresh pumpkin, and added those to the pan, along with about a 1/4 each frozen corn and peas, and one or two peeled, sliced carrots. I seasoned with salt, pepper, fresh thyme, and a dash of nutmeg, and added my shredded chicken, and just enough chicken broth to cover everything. I covered the pan and simmered until the vegetables were soft. When they were tender, I added a dash of half and half and sprinkled in some cornstarch, and stirred to evenly combine and create a slightly thicker sauce. Meanwhile, I combined some Bisquick with milk – no measuring, just till it seemed like a good consistency, and then reached for the jar of pumpkin butter I have been trying to use up. I added about a tablespoon to the Bisquick mixture. I then assembled the pot pies in individual casserole dishes, and baked at 350F for about 20 minutes or until the crust was cooked through and lightly browned.
Meanwhile, I also prepared a quick roasted pumpkin soup. Before I began everything, I cut up a fresh sugar pumpkin and set it in the oven on 400F to roast. By the time the pot pies were ready to go in the oven, the pumpkin was done. While the pot pies baked, I sauteed some onion and minced fresh ginger till soft, then added the cooked pumpkin and red Anjou pear, peeled and chopped. I added just enough broth to cover everything, seasoned with a dash of cinnamon, nutmeg, cloves, salt and pepper. I covered and let it simmer till the pear and onions were tender. Then, I removed the solids, pureed in my food processor, and returned to the pot. At this point you can adjust the seasonings, and adjust the consistency by adding more broth, milk, or cream if you prefer.
We really liked the slight sweetness and spiciness in the crust that the pumpkin butter provided; it really complimented all the vegetable flavors in the filling. The soup was also delicious and of course, packed in tons of nutrition with all that pumpkin!