Vegetable Potpies | Oregonian Recipes

Ingredients

• 1 1-pound bag frozen peas, defrosted and drained
• 1 1-pound bag frozen corn, defrosted and drained
• 1 1/2 cups cut-up butternut or acorn squash (1/2-inch cubes)
• 5 tablespoons butter (divided)
• 2 tablespoons olive oil
• 1 cup thinly sliced carrots,
• 1 cup crimini mushrooms, coarsely chopped
• 1 clove garlic, crushed
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 1/2 cups 1 percent milk
• 4 pre-made pie crusts