Perfect Pot Pies

In spirit of the gloominess in the Bay area and the freezing temperatures every where else, we decided to make some soul-warming pot pies. We combined two recipes from Vegetarian Planet (the All-American Pot Pie and the Dixie Pot Pie) along with our own selection of vegetables to make our own delicious pot pie. Although this was our first homemade pot pie experience, I can tell you it won't be our last. There are endless possibilities of vegetable and protein combinations and crust options. Use your creativity and explore!

Butternut Squash, Kale, and Mushroom Pot Pie (compiled from recipes from Vegetarian Planet by Didi Emmons)

Filling:
1 Tbs. butter
1 small butternut squash, cut into bite-sized cubes
1 bunch kale, taken off the stem and cut into bite-sized pieces
8 oz. mushrooms, quartered
1 large garlic clove, minced
1 15-oz. can garbanzo beans, drained and rinsed
3 Tbs. unbleached white flour
2 cups warmed milk, or a bit more
1 pinch fresh or dried thyme
1 tsp. salt
fresh-ground black pepper to taste

Biscuit Topping:
1 cup unbleached white flour
1/2 tsp. baking powder
1/2 tsp. salt
4 Tbs. cold unsalted butter, cut into 8 pieces
1/4 cup milk, plus a bit more

1. Make the filling: In a 12- or 14-inch, preferably non-stick, skillet, heat the butter over medium heat. Add all of the vegetables, and saute them for 5 minutes, stirring often. Add the garlic, and saute for 5 minutes more, stirring. Add the garbanzo beans. Sprinkle 3 Tbs. flour over the vegetables, and stir the mixture over the heat for 2 minutes. Add the warmed milk slowly, stirring all the while to avoid lumps. Stir in the thyme. Bring the sauce to a simmer, and cook the mixture, stirring, until the sauce thickens. Continue to cook the vegetables until they become tender (especially the butternut squash), adding a bit more milk if the sauce becomes too thick. Add 1/2 tsp. of the salt and plenty of fresh pepper. Transfer the mixture to a 9- or 10- casserole or deep pie dish or individual baking ramekins. (At this point you can cover the dish and chill it for up to 2 days, if you'd like to bake it later,)
2. Preheat the oven to 375. Make the biscuit topping in a food processor or by hand:
To use a food processor, combine in it the flour, baking powder, salt, and butter. Run the machine until the mixture resembles sand. Add the milk, then run the machine in spurts until the dough comes together.
To mix the dough by hand, combine the flour, baking powder, and salt in a bowl. Cut in the butter with a pastry cutter or fork until the pieces are no larger than pea-size. Stir in the milk, and continue to stir until the dough comes together.
Roll out the dough on a floured surface to fit the dish.
3. Cover the vegetables with the biscuit top. (It shouldn't seal the pie, but just sit on top.) Using a pastry brush, brush the top of the pie with a bit of milk. Bake the pie for 15 minutes, until the top is golden. Serve the pie hot.