The filling of pot pies are usually in a heavy roux gravy of equal parts butter and flour. Not to mention all the butter that goes into the pie crust itself, so it really is a pretty fattening meal. I tried to lighten it up a bit in this recipe, using pumpkin puree, buttermilk and cream for the gravy, instead of additional butter. Hope you enjoy it!
…Let’s first make the pie crust…
4 cups all purpose flour
1 teaspoon salt
8 oz. cold butter, cut into small pieces
4 oz. cold vegetable shortening
Using a pastry blender, cut the butter and shortening into the flour until the fat resembles the size of small peas. Add water, a little at a time, until the dough comes together.
Divide into 5 oz. portions. You should have about 7 portions and wrap in plastic wrap. Keep in refrigerator for 1 hour. (we will only be using 6 of the portions – freeze the remaining one for use at a later time).
Preheat oven to 375 F.
For individual pot pies, use ramekins or any oven safe dish. I used these 5-inch small bowls.
On a lightly floured surface, roll out one of the portioned dough into a circle and then transfer to the ramekin or bowl and press into the sides. Make sure there is excess dough down the outside of the bowl a little, as the dough will shrink when it is baked.
Lightly dock the dough with a fork.
Place a piece of parchment paper or aluminum foil on top. Place pie weights or dried beans on top. Repeat with the remaining bowls. Place on a cookie sheet.
Bake for 25 minutes, until crust is golden. Let cool.
Remove parchment paper and beans. Save beans for this purpose and keep in a jar for whenever you are making pie crusts.
…now let’s make the filling…
(click here for printable recipe)
1 tablespoon oil
2 tablespoons ginger garlic paste
1 1/2 cups potatoes, peeled and diced, boiled until tender
1 1/2 cups butternut squash, peeled and diced, boiled until tender
3 cups red cabbage, shredded
3/4 cup buttermilk
1/2 cup heavy cream
1/2 cup pumpkin puree
1 tablespoon curry powder
2 teaspoons garam masala
salt, to taste
Heat oil. Add ginger garlic paste and cook for 1 minute. Add chiles and cook for another 2 minutes. Add cabbage and cook until wilted, about 5 minutes.
Add potatoes, squash, buttermilk, cream, pumpkin puree, curry powder, garam masala and salt. Cook for another 4-5 minutes, until cream and milk has been absorbed into the gravy.
Cool for a few minutes.
…and now assemble the pot pies…
Spoon some filling into each prebaked pie crust.
Repeat procedure as above for rolling out pre portioned crusts and place one on top of each pie, coming down the sides a little, to seal.
Pierce the top with a fork a few times.
Place on cookie sheet and bake for 30 minutes, until golden. Flaky crust and a flavorful curry filling!