Did you grow up eating those delicious Swanson frozen pot pies? I sure did! We loved those little things. Since last year I thought about trying my hand at a homemade vegetable pot pie. I thought I’d have to adjust a chicken pot pie recipe but then I found Ina Garten’s!
The other day I realized I had most of the ingredients, the weather was cool (a great day to use the oven!), G was planning on getting our Christmas tree… Doesn’t a comforting pot pie sound good on a cold tree-decorating night?
Bea went down for a late nap around 2:30 so I started this baby at 3 thinking I’d be done around 4 or so. Boy was I wrong! Making a pot pie from scratch, at least for me, took 3 HOURS!! (Although there’s no reason I shouldn’t have known since it says it clearly on Ina Garten’s recipe.) In fact, when it didn’t look like it’d be cool enough for the GRUMPY kids I had to make them some pasta RIGHT QUICK since they couldn’t wait.
So, if you feel like trying this I recommend you try it on a lazy Saturday or Sunday afternoon when you don’t have to be anywhere. It’s totally worth it.
To make the pie crust you need:
CRUST INGREDIENTS:
3 c all-purpose flour
1.5 tsp salt
1 tsp baking powder
1/2 c vegetable shortening (yes, Crisco! I think you could use butter instead.)
1/4 lb cold, unsalted butter, diced
1/2-2/3 c ice water
1 egg beaten with 1 TBSP water (do this RIGHT after assembly & before baking)
Flaked sea salt & cracked black pepper (I just had coarse sea salt)
Make the dough first as it needs to chill for at least 30 minutes in the fridge. **NOTE: you can always buy pre-made dough if you are short on time!**
Whisk together the flour, salt, baking powder in a large bowl OR mix in your food processor (I don’t *yet* have a food processor.) Add Crisco (vegetable shortening) & butter and cut with a pastry cutter (or pulse about 10 times if using food processor) until you have pea-sized bits. (Bumps?)
Important: do not overwork the dough! I just started making pie dough for the first time last month and have learned the hard way. I also learned what happens when you *think* you forgot to double the amount of water for a double recipe but you actually didn’t forget. VERY tough dough.
But I digress…
If you’re doing this by hand, add the ice water and knead just enough to make the dough come together. By food processor, the same idea: process JUST until it comes together. Using your hands form a ball, wrap in plastic & refrigerate for at least 30 minutes.
Now you’re ready to start your filling. You’ll need:
By the way: these vegetables are not set in stone. You can use whatever you have on hand: green beans, broccoli, asparagus tips etc.
FILLING INGREDIENTS:
4 TBSP butter
4 TBSP olive oil
1 yellow onion, diced
1 fennel bulb, top & core removed, thinly sliced crosswise
1/2 c all-purpose flour
2-1/2 vegetable stock (or vegetarian chicken flavored bullion)
1 TBSP Pernod, Vermouth or white wine
1 pinch saffron threads (optional)
1-1/2 tsp salt
1/2 tsp black pepper
3 TBSP heavy cream
1-1/2 c potatoes, diced (about 1/2 lb)
1-1/2 c carrots, peeled & diced (4 carrots)
1-1/2 c butternut squash, peeled & diced
1 c frozen corn
1/2 c peas
While the dough’s chilling, chop all your vegetables! This is not as bad as it sounds. Though it isn’t good.
Dice your potatoes too. Great news: you don’t need to peel them. But I would give them a quick scrub. Throw them in a pot of water so they don’t turn black.
Now, heat your oil in a large pot over medium heat. Add the butter.
Add the onions & fennel, stirring to coat with the fats. Cook for about 10-15 minutes or until translucent. Add flour, lower heat & cook for another 3 minutes stirring to coat evenly.
Now, for the stock, use good vegetable stock OR, in a pinch, as I usually am, I use this:
Add the stock, booze (optional!), saffron, salt & pepper bringing to a boil.
Simmer for 5 minutes, stirring occasionally. Add the heavy cream & season to taste with more salt & pepper.
Now boil the potatoes in salted water for 10 minutes. When they are fork tender (but not mushy!) lift out with slotted spoon (save the water!) and add the hard veg (i.e. carrots, squash) and boil for 5 minutes. Drain well. Add the potatoes and all other vegetables (including parsley) to the sauce and stir to combine.
You are finally ready to assemble your pie!
In my typical fashion, I didn’t even think about what dish I’d actually bake these in until I was ready to put the whole kit & kaboodle into a dish. D’OH!
I ended up using 2 small casserole dishes (for personal pot pies) and 1 medium sized casserole dish. I have no idea why I don’t have photos of the assembly. It might be due to two small children clamoring for food, any food, while I assembled them.
Bake on a cookie sheet for 1 hour or until top is lightly browned and filling is bubbling.
Oh yummmmmmmmmm!!!!
Still life with pot pie.
The Best Pot Pie in the WORLD.
Author: Christina Cox (slightly adapted from Ina Garten)
Recipe type: Main
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
Traditional comfort food for cozy nights at home!
Ingredients
- CRUST INGREDIENTS:
- 3 c all-purpose flour
- 1.5 tsp salt
- 1 tsp baking powder
- ½ c vegetable shortening (yes, Crisco! I think you could use butter instead.)
- ¼ lb cold, unsalted butter, diced
- ½-2/3 c ice water
- 1 egg beaten with 1 TBSP water (do this RIGHT after assembly & before baking)
- Flaked sea salt & cracked black pepper (I just had coarse sea salt)
- FILLING INGREDIENTS:
- 4 TBSP butter
- 4 TBSP olive oil
- 1 yellow onion, diced
- 1 fennel bulb, top & core removed, thinly sliced crosswise
- ½ c all-purpose flour
- 2-1/2 vegetable stock (or vegetarian chicken flavored bullion)
- 1 TBSP Pernod, Vermouth or white wine
- 1 pinch saffron threads (optional)
- 1-1/2 tsp salt
- ½ tsp black pepper
- 3 TBSP heavy cream
- 1-1/2 c potatoes, diced (about ½ lb)
- 1-1/2 c carrots, peeled & diced (4 carrots)
- 1-1/2 c butternut squash, peeled & diced
- 1 c frozen corn
- ½ c peas
Instructions
- Make the dough first as it needs to chill for at least 30 minutes in the fridge.
- Whisk together the flour, salt, baking powder in a large bowl OR mix in your food processor. Add Crisco (vegetable shortening) & butter and cut with a pastry cutter (or pulse about 10 times if using food processor) until you have pea-sized bits.
- Important: do not overwork the dough!
- If you’re doing this by hand, add the ice water and knead just enough to make the dough come together. By food processor, the same idea: process JUST until it comes together. Using your hands form a ball, wrap in plastic & refrigerate for at least 30 minutes.
- While the dough’s chilling, chop all your vegetables!
- Dice your potatoes too. Great news: you don’t need to peel them. But I would give them a quick scrub. Throw them in a pot of water so they don’t turn black.
- Heat oil in a large pot over medium heat. Add the butter.
- Add the onions & fennel, stirring to coat with the fats. Cook for about 10-15 minutes or until translucent, stirring occasionally. Add flour, lower heat & cook for another 3 minutes stirring to coat evenly.
- Add the stock, booze (optional!), saffron, salt & pepper bringing to a boil.
- Simmer for 5 minutes, stirring occasionally. Add the heavy cream & season to taste with more salt & pepper.
- Boil the potatoes in salted water for 10 minutes. When they are fork tender (but not mushy) lift out with slotted spoon (save the water!) and add the hard veg (i.e. carrots, squash) and boil for 5 minutes. Drain well.
- Add the potatoes and all other vegetables (including parsley) to the sauce and stir to combine.
- Preheat oven to 375.
- Assemble pie: add vegetable filling to casserole dish (you can use 1 large one or 4 small ones or really whatever you want). Roll out dough and cut to fit the top of your casserole with enough left over to cover the lip of the dish. Brush pie crust with the egg wash before placing in oven.
- Bake on a cookie sheet for about an hour or until crust is golden brown & filling is bubbling.
Notes
If you are short on time you can always buy pre-made dough. Also, if you really hate Crisco, just replace that amount with more butter.
SOURCE: Slightly adapted from Ina Garten
