by Megan Winfrey

Pot pie is one of those classic American meals that seems to hold a dear place in the hearts of almost everyone. But me? I've only recently discovered the heaven that is pot pie, because it just wasn't something my mother made growing up. She didn't have the affinity for putting things in pie crusts like I do. So, that being said, welcome to my first ever pot pie recipe. (I can hear the crowd roaring the background, can you?) If anything is certain, it's that my children will know the glory of pot pie in it's many versatile forms. They may even get sick of it, if that's possible.



Purple Pot Pie

• 4 scarlet turnips, peeled and chopped
• 6 purple carrots, washed and chopped
• 1 red onion, diced
• 4 cloves garlic, diced
• 3 tbs. butter
• 1/3 cup flour
• 1 and 3/4 cups vegetable stock
• 2/3 cup half and half
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. dried thyme
• 1/2 cup parsley, chopped
• 1 large egg, beaten
• 2 store bought or homemade pie crusts (here's a simple pie crust recipe)

Preheat the oven to 375ºF

Lay the chopped turnips and carrots on a large baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake until fork tender, about 30 minutes.

In a heavy skillet, heat the butter over medium and add the onions and garlic. Cook until the onions are soft and the butter begins to brown. Whisk in the flour, salt, pepper, thyme, broth, and half and half. Cook, whisking, until no lumps remain then simmer on low until the gravy thickens. Taste and add more seasoning if you prefer.

When the turnips and carrots are done, raise the oven temperature to 425ºF.

Fold the chopped parsley into the turnips and carrots and set aside.

Roll out one of your pie doughs on a floured surface (or open and unroll store bought dough) and lay it in a 9" pie pan.

Scoop in the turnips and carrots and top with the gravy. Carefully place the other pie dough on top and cinch the edges with a fork or your fingertips. With a small knife, make a few slits in the top crust, then brush beaten egg over the top crust and edges.

Bake for 35 minutes, or until the crust is golden brown. Cool for 10 minutes before slicing.