Mushroom Delicata Pot Pie

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Photo by Jessica Chappe

I love pot pies. You can put almost anything in a pot pie and if you have a good crust recipe, it will probably be delicious. As the temperatures are finally dropping in Los Angeles and the various winter squashes are bursting at the farmer's markets I feel like it's time for this kind of meal every day! I used cremini mushrooms but an assortment would be nice too. This is a flavorful pie and goes well with a simple green salad. 

Ingredients:

Crust –

1 ¼ Cup AP Flour

8 Tbsp ice cold butter cubed

2 tsp Apple cider vinegar

Handful of ice cubes

½ tsp salt

1 egg

Filling -

2 small delicate squash

2 pounds assorted mushrooms

4 cloves garlic

Handful sage leaves

Several twigs thyme

2 Tbsp butter

Half cup vegetable stock

1 Tbsp soy sauce

1 Tbsp dijon mustard

1 Tbsp apple cider vinegar

Pinch of AP flour

Olive oil

Salt

Pepper

Method:

1. Combine water, ice cubes, and apple cider vinegar in a small pitcher. In a food processor combine flour, salt, and butter. Pulse until the butter has blended into tiny chunks then pour in, little by little, the ice water. Pulse the mixture until dough just starts to form. Pour the contents out onto a sheet of parchment paper and shape a ball with your hands. Wrap up and set aside.

2. Heat oven to 400 F. Wash the delicatas. Cut of the top and bottom. Cut each in half down the middle and then in half again lengthwise. Scoop out the pulp and seeds and then cut the squash into half moons. Toss in olive oil and salt and roast for about 25 mins or until soft.

3. Scrub mushrooms with a paper towel. Chop them along with sage, thyme, and garlic.

4. In a large sauce pot melt butter and add garlic, sage and thyme. Sautée until aromatic. Add mushrooms and a big pinch of salt. Sautée for a few minutes, until glistening and then pour in the veggie stock. Once the stock has cooked off a bit, add soy sauce, dijon, and cider vinegar. Add the squash once roasted and pinch of flour. Stir the mixture and add a bit more salt. Taste it – add more of any of the ingredients if you’re feeling crazy! Pour the mixture into a casserole dish.

5. Heat oven to 375 F. Roll out crust on lightly floured parchment paper with a floured rolling pin until it is the size of the opening of the casserole dish. Place over dish and pinch the crust around the edges. Beat egg and paint the crust with it using a brush or your hands. Cut little decorative holes in the center of the pie for the air to escape when baking. Bake for 40-50 minutes or until filling bubbles and crust is golden.