Another Ina meal. What can I say, she has such fabulous recipes that are perfect just the way they are, but also really easy to tweak. This one needed some tweaking. A vegetarian recipe using chicken stock? What’s the point! So I used store-bought vegetable stock…don’t worry, all this chopping and peeling let me make 3 quarts of my own vegetable stock for next time.
I also switched around the vegetables (but of course kept the butternut squash, because it’s my favorite. Can you tell?) and omitted some ingredients that I didn’t have – Pernod? No thanks. The fennel gives enough anise flavor for me. And while I know saffron gives a great color and flavor, I can’t bring myself to spend the money on it. Maybe if someone buys it for me I’ll try it next time.
Recently I’ve been craving chicken pot pie. I see recipes in cookbooks and on TV and think it just sounds so good. With this cold weather here, a big bowl of steaming veggies covered with flaky pie crust is just what we need for a 1-bowl dinner. It’s also a hearty way to make a Meatless Monday meal!
Vegetable pot pie, adapted from Ina Garten:
- 2 yellow onions, chopped
- 1 fennel bulb, sliced
- 6 tablespoons butter
- 1/4 cup olive oil
- 1/2 cup flour
- 1 1/2 cups butternut squash, cubed
- 1 1/2 cups carrots, chopped
- 1 cup celery, chopped
- 3 potatoes, peeled and diced
- 1 1/2 cup frozen peas
- 1/2 cup parsley, finely chopped
- 2 cups vegetable broth
- 3 tablespoons heavy cream
- Kosher salt
- Pepper
- 1 recipe flaky pie or tart dough, or your favorite pie crust
Directions:
1. Make sure all your vegetables are chopped to the same size.
2. Combine the butter and olive oil in a large pot and add onions and fennel. Saute over medium heat for ten minutes, until lightly browned.
3. While the onions are browning, bring a pot of water to a boil. Boil the potatoes for ten minutes and remove with a slotted spoon to a bowl.
4. Boil the butternut squash, carrots, and celery for five minutes. Drain and add to bowl.
5. Add flour and mix. Turn heat to low and cook for 5 minutes, until all the flour is absorbed. Mix occasionally.
6. Pour vegetable broth into pan and mix until thickens.
7. Add vegetables, including peas, into sauce.
8. Add parsley and mix.
9. Divide dough into six oven-proof bowls or two nine-inch pie plates.
10. Cut dough into 6 pieces. Roll each piece flat. Wet edges of bowl, and place pie crust over the bowl.
11. Brush will egg wash, and sprinkle with salt and pepper.
12. Bake at 375 degrees for an hour until the top is crispy and the vegetables are bubbly and hot. Let cool for about ten minutes, because it’s going to be very hot!
