Skillet Winter Root Vegetable Pot Pie
We wanted a root vegetable pot pie that could compete with its meaty cousins and thrill our vegetarian friends.
Why This Recipe Works
To yield the best results for our skillet winter root vegetable pot pie recipe, we sautéed our vegetables in the skillet so they would caramelize. To make room for building the sauce, we removed the vegetables from the skillet and set them aside for the moment. For the sauce, we sautéed the onion and garlic with dried porcini mushrooms for flavor, then added vermouth, vegetable broth (instead of chicken broth), tomato paste, minced thyme, and cream. All that was left in our vegetable pot pie recipe was to top (and bake) the filling right in the skillet. We decided that nothing other than our homemade buttery pie dough would do.