Vegetable Pot Pie

When I was first out on my own, pot pies were a staple in my little homes. They were cheap, easy, and I loved them. Then as I got older, they were dropped from the shopping list. I got a microwave and didn't have the time to bake a pot pie. I was single, stupid, and always had a place to get to. A microwaved whatever was quicker then the beloved pot pie.

I have never made a pot pie from scratch before,
so when I heard that Deb from Kahakai Kitchen picked Vegetable Pot Pie
for this weeks Barefoot Bloggers challenge,
I was thrilled. Thrilled I tell ya.
This would make a perfect Sunday supper.

I made my filling but I omitted the saffron due to the spice was nonexistent in my cupboard.
I also left out the asparagus and the pearl onions.
Oh yea, and I substituted white wine for the Pernod.
I don't even know what Pernod is,
do you?

I rolled out the dough which came together very easy.
Then I made these adorable little pies.

So proud I was!

Pot pies take about an hour to bake,
so I took the opportunity to sample the wine.

Look at that flaky dough!

Want a little closer look?

See the filling bubbling through? It's done!

And dinner is served.

Time to dig in!

This was a wonderful recipe and got cheers from everyone.
The Hubby did ask where the chicken was. I thought about adding some, but, again, none in the house.

This recipe is not for the calorie conscience!
But... we wont go there. O.K.?

Vegetable Pot Pie
by Ina Garten

Ingredients
12 tablespoons unsalted butter (1 1/2 sticks) I used one stick
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod I used white wine
Pinch saffron threads Didn't have any
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips Skipped this one too
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound) Guess what? I skipped this one too!
1/2 cup minced flat-leaf parsley
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon 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.
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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