You can skip the pastry. These vegetable pot pies use a sweet potato crust.
Two things stop me from making pot pies for other than special occasions: 1) The pastry, which takes time to make, roll, cut and shape. 2) The pastry, whose buttery goodness can make it seem a little too indulgent for any old weeknight. [Scale and get a printer-friendly version of the recipe here.] It’s a shame, because the nostalgic pull of a pot pie is so strong. My favorite way around the obstacles is to use something else entirely for the top, the way author Laura Wright does in this recip