Recipe: Root vegetable pot pie
- 1-¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cut into 1-inch cubes
- 4 to 8 tbsp ice water
- 1 egg for egg wash
- 7 tbsp unsalted butter, divided
- 1 medium onion, chopped
- 3 large carrots, cut into ½-inch pieces
- 2 celery stalks, cut into ½-inch pieces
- 1 cup halved baby new potatoes
- 1 large parsnip, peeled and cut into ½-inch pieces
- 1 large fennel bulb, peeled and cut into ½-inch pieces
- 1 tsp thyme
- ½ lb mushrooms, trimmed and quartered
- ¼ cup all-purpose flour
- 3-½ cups chicken stock
To make the crust
1 Blend the flour and salt in the bowl of a food processor until combined. Add the butter cubes and process until the mixture is crumbly.
2 With the processor running, slowly pour in 4 tablespoons of the ice water, until the dough just holds together; add the remaining water if necessary. Do not overprocess.
3 Remove the dough from the processor and roll into 3 equal balls; cover and refrigerate for 1 hour.
For the filling
1 Melt 4 tablespoons of the butter in a large pot over medium heat. Add the onion, carrots, celery, potatoes, parsnip, fennel and thyme; cover and cook, stirring occasionally, until the vegetables are almost tender, about 10 minutes.
2 Add the mushrooms and continue cooking for 5 more minutes. Remove the vegetables from the heat and set aside.
3 In a separate saucepan over medium heat, cook the remaining 3 tablespoons butter until bubbling and frothy.
4 Gently sprinkle the flour over the melted butter, a bit at a time, whisking constantly, until a thick paste forms. Continue to cook for 1 or 2 minutes.
5 Gradually pour in the chicken stock, a little at a time, stirring constantly with a whisk, until all the stock is incorporated and the mixture is saucy.
6 Bring the sauce to a boil, stirring constantly; reduce the heat and simmer until thick, about 3 to 4 minutes.
7 Pour the sauce over the reserved vegetable mixture, stirring to combine. Keep warm over low heat.
To bake the pot pie
1 Preheat the oven to 400°F. Roll out each ball of dough on a lightly floured surface to make three 8-inch pastry rounds.
2 To assemble, spoon the filling evenly into three 1-quart oven-safe dishes. Cover with the pastry rounds and flute the edges. Cut slits in the top of each one to allow steam to escape.
3 Whisk the egg and brush each pastry round with the egg wash.
4 Bake the pot pies for 35 to 40 minutes or until the crusts are golden brown.
5 Let the pot pies stand 10 minutes before serving.
Prep & cook time: 90 minutes.
Makes 3 pot pies.