Barefoot Bloggers – Vegetable Pot Pie

by Jessica on October 24, 2008

Leaving the recipe intact, I’ll just tell you that I subbed a few tbsp of olive oil instead of the 1-1/2 sticks of butter for sauteing (sounds like Paula would be proud of Ina!). I also left out the fennel and butternut squash… from the picture, you can see that I added corn, green beans, peas and chicken. It was very tasty and perfect for the chilly, rainy nights we’ve had this week! I’ll definitely be making this again soon! ­čÖé

Veggie Pot Pie

Vegetable Pot Pie
Source: Barefoot Contessa Parties! by Ina Garten

12 tbsp unsalted butter (1-1/2 sticks)
2 c sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 c all-purpose flour
2-1/2 c good chicken stock
1 tbsp Pernod
Pinch saffron threads
1-1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp heavy cream
1-1/2 c large-diced potatoes (1/2 pound)
1-1/2 c asparagus tips
1-1/2 c peeled, 3/4-inch-diced carrots (4 carrots)
1-1/2 c peeled, 3/4-inch-diced butternut squash
1-1/2 c frozen small whole onions (1/2 pound)
1/2 c minced flat-leaf parsley

For the pastry:
3 c all-purpose flour
1-1/2 tsp kosher salt
1 tsp baking powder
1/2 c vegetable shortening
1/4 lb. cold unsalted butter, diced
1/2 to 2/3 c ice water
1 egg beaten with 1 tbsp water, for egg wash
Flaked sea salt and cracked black pepper

Directions:
Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

Veggie Pot Pie 2

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

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{ 5 comments… read them below or add one }

1 Nicole October 24, 2008 at 2:19 pm

Yum!!! I love veggie pot pie!

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2 Kayla October 24, 2008 at 2:19 pm

That looks really good!

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3 Amy (Sing for your supper) October 24, 2008 at 3:30 pm

Mmm, this looks great! I especially love that last pic with the pretty top crust! ­čÖé

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4 DebinHawaii October 25, 2008 at 11:58 pm

I think you win the award for most beautiful crust! Great job!

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5 Suzie October 26, 2008 at 2:27 pm

Yours looks absolutely gorgeous. We really enjoyed it too.

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