Sometimes you just need a great pot pie. It’s such a delicious comfort food for this time of year. My husband and I have been working on perfecting this recipe, and this is it! It’s a balanced blend of veggies, herbs, time and ambrosia. I recommend a glass of sauvignon blanc as a crisp and refreshing pairing.
Makes 2 large pot pies. Takes approximately 2 hours from prep to table.
veggie pot pie:
1c potatoes (diced)
1c yellow onion (diced)
1c celery (diced)
1c carrots (diced)
1c fennel bulb (diced)
1c cremini mushrooms (sliced)
1/4c flat leaf parsley (chopped)
2 cloves garlic chopped
1 tbs fennel fronds chopped
1/2 c flour
1/3c irish butter
2c veggie broth (better than bouillon veggie)
1c 2% milk
1/2c low sodium mushroom broth
1/4c of dry white wine
1 tsp salt
1/2 tsp pepper
1/2 tsp sage
1/2 tbs thyme
1/2 tbs rosemary
dash of marjoram
pinch of nutmeg
– sauté celery, onion, carrot, potato & fennel in butter for 10min
– add flour to sautéed mixture, string well, cook 1min while stirring constantly.
– combine mushroom broth, veggie broth and milk
– gradually stir into vegetable mixture
– cook over medium heat stirring constantly until thickened and bubbly
– while mixture cooks, sauté the garlic and mushrooms in a little olive oil. Cook until the mushrooms sweat, but don’t
burn the garlic
– deglaze the pan with some dry sherry or white wine. After the alcohol cooks down, pour the garlic, mushroom and juices into the filling.
– stir in herbs
– stir in the parsley, fennel fronds and add the peas
– pour into crusts*
– cut slits to allow steam to escape
– bake for 40-50 min or until pastry is golden brown and filling is bubbly and cooked through
* for the crusts you can either make your own puff pastry dough, or a store bought pie crust than can be rolled out thin to cover the bottom of the bowl as well as the top.