Individual Roasted Root Vegie Pot Pies with Caramelized Onions

Pie Crusts

Place flour and salt in a bowl. Mix. Measure oil and milk in a measuring cup. Stir slightly with a fork.

Add to flour mixture. Roll out between sheets of waxed paper. Cut each pie crust to fit into large muffin tin (approximately 6 oz. muffin tin). About 6 inches in diameter.  Prick bottom of each pie crust with a fork, bake bottom crust for 10 to 15 minutes at 350 degrees. Save top half for after mixture is put into crust.  Should make about 12 double pie crusts for 6 oz. muffin tins.

Preheat oven to 350.

Peel all vegetables except for the onions and cut into approximately 1/2” pieces.  Place in a single layer on two different sheet pans: carrots, parsnips, squash, and potato on one pan and asparagus, green beans, sweet potato on the other pan.  Toss in 2 tablespoons of olive oil and salt and pepper in each pan coating the vegetables.  Roast in oven for 30 to 35 minutes, checking for tenderness. Toss half way through roasting.

Peel and slice the onions thinly and sauté in a pan with the remaining olive oil, salt and pepper on low heat for 30 minutes continually stirring to caramelize the onions. Toward the end of the cooking add the fresh thyme, salt and pepper to taste.

In a sauce pan, melt the butter, add the flour to make a roux. Slowly add the chicken broth, stirring with a whisk to incorporate the butter/flour mixture. Add the milk and salt and pepper to taste. This should form a nice, thick gravy.

Once the vegetables are roasted and fork tender, add them to the gravy in the pan. Add the caramelized onions to the vegetable gravy mixture and stir. Pour the mixture into the prebaked pie shells and cover each with another pie crust. Crimp the edges. Cut one slice in each pie shell to allow steam to escape. Bake in a 350 oven for approximately 20 minutes until pie crust is golden brown.

Allow to cool slightly before serving.  Makes about 12 individual pot pies.