Recipe by Lizzymommy
As deeply satisfying as its meat-containing counterparts, this Pot Pie caused my husband to stagger backwards. :) Comfort Food at its finest. Use a refrigerated prepared pie crust to make it more quickly.
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 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
- 1 pinch saffron thread
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 tablespoons heavy cream
- 1 1⁄2 cups large-diced potatoes (1/2 pound)
- 1 1⁄2 cups asparagus tips
- 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)
- 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 lb cold unsalted butter, diced
- 1⁄2-2⁄3 cup ice water
- 1 egg, beaten with
- 1 tablespoon water (for egg wash)
- flaked sea salt
- cracked black pepper
Directions See How It's Made
- 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.
- Put the filling into a 9x13-inch baking dish. Roll the pie dough to fit. Brush the outside edges of the baking dish with the egg wash, then place the dough on top. Trim 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.