Pie crust and pastry dough is not a forté of mine, at least not yet. I take the help of pre-made pastry dough when I can. The trouble is, there’s always two rounds per box and pumpkin pie only requires one. What to do with the second crust? Make a handsome pot pie, that’s what!
Here’s what I did.
Cut up one washed bunch of asparagus and put them in a casserole dish with diced ham. Then I made a roux. Added thyme, salt, pepper, and cayenne pepper to the roux. Poured in some milk and stirred until the sauce thickened up. Pour this over the asparagus and ham.
Top the casserole with shredded aged cheddar (this was a Kerigold White Aged Cheddar), the stronger the cheese the less you need to use. I could have used half and achieved a better balance, this stuff is pungent! Top the cheese with the pastry dough.
Go ahead and make it presentable. I even made leaves out of the trimmings, how cute, eh? Egg wash the crust. Bake at 350ºF for 45 minutes or until the crust is evenly brown and crispy.
I made the mistake of adding another splash of milk before putting on the crust. Should not have done that because the sauce broke and there was all this liquid in the bottom (probably from the asparagus). At least Hubby ate it, he actually finished the whole pot pie the next day. That’s what makes me happy, a full Hubby and room in the fridge to store my next disaster! So lesson learned: make a very thick sauce and use less asparagus. Maybe mushrooms would work instead.