Delightfully Delicious: Roasted Squash & Cauliflower Potpie with Parker House Crust!

There are few things as comforting as chicken pot pie on a cold day. Between the veggies and chicken, the hearty stock, and the buttery crust, it’s a one pot meal which soothes the body and soul!!

At times I feel that vegetarians especially in regards to Non-Indian cuisine receive the short end of the stick. Since my mother is a vegetarian and she relishes variety in cuisines and flavors, I created this delightfully delicious Roasted Squash and Cauliflower Pot Pie spiked with a melange of fresh herbs and Asian spices. This time though I managed to steal some pictures before the pie got devoured……so I can share the recipe with you.

Roasted Squash & Cauliflower Potpie with Home Made Parker House Crust

Roasted Pumpkin & Cauliflower Simmering in a Spiked Sauce of Cinnamon, Star Anise, Rosemary, & Smoked Paprika, baked with Home Made Parker House Bread Crust – so GOOD that even the Meat Eaters Would Lick their Bowl Clean.

My favorite part – its a double dose of veges without any butter. The spongy and light texture of the parker house crust is perfect for sopping up the pie juices.

Roasted Vegetarian Potpie

Ingredients:

For the Pie Filling:

  • 1 small butter nut squash, diced
  • 1 small cauliflower, diced
  • 2 carrots, diced
  • 2 onions, diced
  • 1 16 oz frozen pearl onions packet
  • 1 tbs fresh rosemary, chopped
  • 1 tbs fresh oregano or thyme, chopped
  • Salt and pepper to taste
  • 1 tbsp smoked paprika
  • 1 stick cinnamon
  • 2 star anise pods
  • 1/2 cup all purpose flour
  • 1/2 cup red wine or marsala
  • 4 cups vegetarian or chicken stock

For Parker House Crust:

  • 3 cups all purpose flour
  • 2 tsp kosher salt
  • 1 egg
  • 1 cup instant potato flakes
  • 2.5 tbs sugar
  • 2 tbs yeast
  • 1 egg
  • One and a half cup milk
  • 3 tbs butter

Directions:

  1. For the Parker Crust – warm milk, sugar, and butter in microwave. Add yeast and let rise for 5 minutes. Blend flour, salt, potato flakes, and egg in a standing mixer. Add the milk mixture and beat on medium speed with dough hook for 5 minutes. Knead the dough for 2 minutes and leave it to rise in a well oiled bowl for 1 hour.
  2. Toss carrots, squash, pearl onions, and cauliflower with salt, pepper, and olive oil. Roast in a 400 degrees pre-heated oven for 40 minutes.
  3. Saute onions, oregano, rosemary, star anise, and cinnamon in saute pan with olive oil on medium heat until onions are softened. Add wine/marsala and boil on high until wine evaporates. Sprinkle flour and cook on medium heat for 1 minutes. Stir in salt, pepper, and smoked paprika. Add vegetable/chicken stock and boil until sauce thickens. Gently toss all the roasted vegetables.
  4. Spoon the potpie filling into eight 1-cup ramekins. Divide the Parker House Roll Dough into 8 equal balls. Working with one ball at a time, roll out the dough to a round that’s 2 inches bigger than the rim of the ramekin. Drape the dough over the rim so there’s a 1-inch overhang all around; trim any excess dough and arrange the ramekins on 2 baking sheets.
  5. Bake the potpies for about 30 minutes, until the crust is deeply golden and risen; switch the sheets halfway through baking. Let the pies rest for 5 minutes before serving. I usually smear some butter on the crust when the pies are still steaming hot.

Vegetarian Pot Pie

Now the big question – what wine to pour with these bold flavors? Richer off-dry white such as a Pinot Gris from Alsace or deep-coloured off-dry New World Rosés pairs beautifully with caramelized vegetables and spices.

Recipe adapted from Food and Wine Magazine – Original recipe click here.

 

 

 

 

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