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Pot Pies, Caramelized Onion and Root Vegetable

kept byaileeoops

Make these pot pies in single serving portions for a prettier presentation. Feel free to put the entire filling in one casserole dish and top it with a full pastry lid, if you desire.


4 Tablespoons butter, divided
1 Tablespoon olive oil
1 medium Vidalia onion, peeled and thinly sliced
1 medium carrot, peeled and diced
1 medium parsnip, peeled and diced
1 small sweet potato, peeled and diced
1 cup diced butternut squash
3 Tablespoons flour
3 cups vegetable stock
1 cup frozen peas
1/3 cup chopped parsley
1 Tablespoon fresh thyme leaves
Salt and pepper
1 – 9” unbaked pie crust
1 egg + 1 Tablespoon cold water (egg wash)



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