Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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winter vegetable pot pie

Long winter days are perfect for comfort food and nothing is better than a homemade pot pie. This version is one of my favorites and is full of wonderful winter vegetables (you can easily substitute with any of your own favorites). The vegetables easily come together with a mild cream sauce, and are carefully tucked underneath a blanket of puff pastry. Once baked to golden brown perfection, waiting for it to cool slightly before breaking through the crust is by far the hardest part (and most times I can’t wait) because what’s inside is always too tempting.

1 cup butternut squash, peeled and diced
1 tablespoon extra virgin olive oil

Salt, to taste

Freshly ground black pepper
2 tablespoons unsalted butter
1/2 medium carrot, diced
1 small Yukon gold potato, diced
1/4 medium onion, thinly sliced
1/4 fennel bulb, cored and thinly sliced, stems and fronds discarded
1 tablespoon flour

3/4 cup low-sodium vegetable stock

2 tablespoons heavy cream

1 tablespoon chopped flat-leaf parsley

1 egg, beaten
3-4 ounces puff pastry (1/4 of one package), thawed in refrigerator for 1-2 hours


1. Preheat oven to 425°F. Place a 16-ounce soufflé dish on an aluminum foil-lined baking sheet and set aside.
2. Place squash on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to combine. Roast for 35-40 minutes, until softened and just lightly browned. Set aside.
3. Reduce oven temperature to 375°F.
4. In a medium saucepan, melt butter over medium heat. Add carrot and potato and cook until softened, 10-15 minutes. Add onion and fennel and cook for another 5-10 minutes. Season with salt and pepper. Add flour and stir until incorporated, about 2-3 minutes. Slowly pour in stock and stir to combine, scraping up any browned bits on bottom of pan. Cook for about 5 minutes until sauce is thickened. Add cream and stir to combine. Add squash and parsley and allow to heat through, another 2-3 minutes. Transfer mixture to prepared soufflé dish.
5. Brush outside edge of dish with egg. Place puff pastry over top of filled dish, allowing to overhang about 1-inch. Press down to adhere and trim off any excess. Crimp edges of dough to form a nice edge all around dish. Brush top of pastry with egg and cut a few slits into top of pastry dough. Season with salt and pepper and bake for 40-45 minutes, until top is lightly golden brown. Allow to cool slightly before serving.

Serves 1.

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