Saturday, March 07, 2015

Vegetarian Pot Pie

While cleaning out the freezer I remembered I had a package of puff pastry that I needed to use up. With all the snow and freezing temperatures outside this week, pot pie seemed appropriate. I decided to start with this basic recipe from Aida Mollenkamp and tweak it a little bit.

I didn't have any fennel, so I added a little bit of extra onion and then some cauliflower. I used a frozen "peas and carrots" mix since I already had that from the fried rice I made last week. I added some dried thyme in addition to the chives and parsley, and a good tablespoon or so of the new roasted garlic powder from Penzeys. I think that really made it amazing. I made two different pans of this, because for my gentleman's, I cut up some pre-cooked rotisserie chicken and mixed it into the filling.

Look how bubbly it was coming out of the oven!
pot pie

We both really liked it a lot! It was definitely comforting in this weather. The puff pastry got soggy really quickly (not sure if it was just the brand used) and was horrible warmed up the next day, but the filling was still great. I would make this again and try out different variations.

EDITED TO ADD: Oh my gosh, I went to add this to the recipe index and discovered that I already made it, five years ago. HAHAHAHAHA. Well, at least I know it's a solid recipe.

pot pie

Vegetarian Pot Pie
Aida Mollenkamp, Food Network

1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

Yield: 8 servings

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