i heard from many of you how much you enjoyed the vegetable pie a few weeks back. thank you! here is my second attempt at vegetable pie with new vegetables and pictures!
wash, trim, and chop 1 inch chunks of a variety of winter vegetables to total about 4 cups. this time, i again stayed true to vegetables of the season choosing several green onions, 5 small potatoes, 3 rosemary sprigs, 3 large unpeeled garlic cloves, 1 bulb of fennel, and a bunch of kale.
toss the vegetables in just enough olive oil to coat them, then sprinkle with kosher salt and pepper. spread on a baking sheet and roast at 400 degrees for about 25 minutes, until browned and tender. this is the step that can be completed the night before. you would just want to put the roasted vegetables in the refrigerator and cover them.
next, place the roasted vegetables (remove and discard the rosemary and the garlic peel at this point) in a large pot and add 1 cup of free range chicken broth. bring to a boil and cook for about 10 minutes, stirring a mashing the vegetables a bit to make a stew-like consistency. turn off the heat and stir in 1/4 cup of chicken broth mixed with 2 tablespoons of flour. this will set the vegetable juices so the pie won’t be soggy.
turn the oven to 350 degrees. press a prepared pie crust into a pie plate and fill with all of the vegetables. cover with a second crust and crimp the edges to seal it. cut a few slits in the top crust to vent the steam.
bake for 45 minutes, until browned and bubbly. you may need to turn the broiler on for the last few minutes to brown the crust. allow to cool for at least 30 minutes before serving.