Root Vegetable Pot Pie

Crust:

1/2 c butter, room temperature
3 oz cold cream cheese, cut into 3 pieces
1 c all-purpose flour
1/4 tsp salt
3/4 tsp freshly ground black pepper

Sauce:

2 Tbsp butter
2 Tbsp all-purpose flour
2 c vegetable broth

Filling:

1 Tbsp butter
1 lb onions, coarsely chopped (about 2 c)
2 tsp finely chopped garlic
3 carrots, peeled, thinly sliced (about 3 c)
2 large parsnips, peeled, thinly sliced (about 2 c)
1 lb potatoes, peeled, cubed (about 2 c)
1/2 c celery root or celeriac, peeled, coarsely chopped
2 leeks, white parts only, cleaned and sliced
2 Tbsp finely chopped fresh parsley
1 Tbsp fresh chopped thyme (1 tsp dried)
3/4 tsp salt, plus additional for sprinkling
1/4 tsp freshly ground black pepper, plus additional for sprinkling
water as needed

To make crust: In a large bowl, using electric mixer on low speed, beat butter and cream cheese until smoothly blended, about 45 seconds. Sift flour and salt on top of cream cheese mixture and sprinkle in black pepper. Mix until dough holds together and forms large clumps that come away from sides of bowl, about 30 seconds. For dough into a smooth ball, flatten into a 6" disk, wrap in plastic wrap and refrigerate 1 hour, until dough is firm enough to roll out without sticking.

While dough chills, prepare sauce and filling. Preheat oven to 375 degrees.

To make sauce: Melt butter over low heat in a large saucepan. As soon as butter melts, add flour and increase heat to medium. Using a wooden spoon and stirring constantly, cook butter and flour until mixture is bubbling and just beginning to turn golden, about 1 minute. Whisking constantly, slowly pour in broth. Keep whisking until sauce is smooth. Bring to a gentle boil, adjusting heat as necessary, and cook for 5 minutes. Sauce will begin to thicken slightly, to the consistency of a thick syrup. Set aside.

To make filling: In a large skillet, heat butter over medium heat until it begins to bubble gently. Add onion and garlic and cook, stirring often, until onion softens, about 5 minutes. Add onion mixture to sauce and stir in carrots, parsnips, potatoes, celery root and leeks. Return saucepan to medium heat and cook, stirring often, for about 10 minutes, adjusting heat to keep liquid at a gentle boil, until vegetables are slightly softened. Stir in parsley and thyme. Remove from heat and add salt and pepper. Transfer filling to a 9"x2" round baking dish or glass pie plate and let cool 15 minutes.

Lightly flour rolling surface and rolling pin. Roll dough to a shape that's 1" larger around than top of baking dish. Roll up pie crust onto rolling pin and unroll over top of baking dish. Fold 1/2" of edge under crust itself to form a smooth edge. Use thumb and forefinger to pinch edge of crust into fluted pattern around edge of dish, while pressing it firmly onto the rim. Using a pastry brush, brush crust lightly with water, then sprinkle with salt and pepper. Cut 4 2"-long slits in top of crust to release steam while baking.

Bake about 35 minutes until crust is lightly browned. Let rest for 5 minutes before serving.

NOTES
From Hannaford.
Untried.