Vegetable Pot Pie

By Jessica

The weather in Texas took a break from its typical summertime surface of the sun temperatures and it actually even resembled something close to fall over the weekend (hey, we'll take any little bit we can get), which puts me in the mood to cook. It also puts me in the mood to cook comfort food, which can be complicated as a vegetarian. Fortunately for me, I caught an episode of Ask Aida on The Food Network and she made a tasty looking Vegetarian Pot Pie. 

I am allergic to mushrooms (among the myriad of things I am allergic to) so I adapted the recipe to my liking, but I'm sure if you are into mushrooms, it would be tasty that way as well. My husband is not a vegetarian and he didn't miss the meat in this dish at all, so it's a definite winner.

 

Ingredients:

 

• 1 tablespoon unsalted butter
• 2 small heads fennel, finely chopped (about 3 cups)
• 1/2 medium yellow onion, finely chopped -I used white onion
• 2 medium carrots, peeled and finely chopped (about 2/3 cup) I used 4 carrots
• 12 ounces white button mushrooms, sliced (about 5 cups) I substituted 2 cups of diced butternut squash
• 1 small russet potato, peeled and diced small (about 2 1/2 cups)
• 1/4 cup all-purpose flour
• 1 cup low-sodium mushroom broth -I used "No Chicken Broth"*
• 1 cup whole milk
• 1 cup frozen baby green peas -I used 1.5 cups
• 1/4 cup thinly sliced fresh chives
• 1/4 cup parsley
• 1/4 tsp (or to taste) dried thyme
• 1 tablespoon white vinegar
• 1 large egg yolk
• 7 ounces store-bought puff pastry or pie dough, defrosted if frozen
• Kosher salt
• Cracked black pepper

Directions:

Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, (and butternut squash if using) and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook (covered), stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes. With the squash you aren't waiting for anything to let off its water, you just want the squash and carrots to soften up a bit and lose their bite, but not get mushy.

Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

* "No Chicken Broth" is veggie broth without tomatoes

{Photo Credit: Food Network.com}

Comments

[Heather]

I think the fact that this recipe's first ingredient is butter might help me sell it to my definitely non-vegetarian husband.

[Jessica]

My husband isnt a vegetarian either and he had two helpings and said it was the best pot pie hes ever had! I am currently scarfing down leftovers as I type this and between each bite I am licking my spoon clean. Its honestly that good.

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