Roasted vegetables made for a delicious pot pie variation.  This recipe makes 4 individual pot pies or one large.  I would suggest adding some toasted pine nuts as well. 

Over Christmas my mother-in-law shared with me her family cookbook.  Page after page was filled with interesting family recipes.  Have you wondered how to fix alligator with honey mustard sauce?  If so, have I got the cookbook for you!  I thoroughly enjoyed flipping through the pages imagining the countless family gatherings these dishes must have been shared at.  For my first family recipe I choose a pie crust.  The recipe follows below. 

 Roasted Vegetable Pot Pie





Preheat oven to 350°.  Add red cabbage, carrots, and brussel sprouts to a large glass baking pan.  Drizzle EVOO over the vegetables as well as a little salt and pepper.  Stir to coat vegetables.  Roast at 350° for about 1 hour, stirring every 15 minutes. 

In a small sauce pan melt butter over medium heat.  Stir in whole wheat flour, and then whisk in milk.  Allow to cook over medium heat, stirring occasionally, until it begins to thicken.  Stir in garlic, and parmesan.  Remove from heat and set aside.

To prepare crust; cut butter into flour until pea size.  Add water and mix just so it holds together.  Flour board and roll out.  Line 4-16 ounce ramekins with pie crust, or one 9" pie pan in preparation of the filling.

Once the vegetables are removed from the oven, add green onions, feta, crumbled bacon, and sauce.  Stir to combine.  Spoon into prepared pie pans.  Cover with remaining crust, brush crust with an egg wash, place in oven for about 45 minutes for individual pies, or 1 hour 15 minutes, for 1 large pie, or until golden brown.