Veggie Pot Pie

This is an Ina Garten recipe,which I have changed up a bit.Her original recipe is for Chicken Pot Pie,but,I am not a chicken lover ,so veggies it is.Feel free to add some cooked chicken if you like.I also have omitted the saffron & Pernod,simply because I did not have any!Other vegetables such as sweet potato and asparagus can be used as well.It is a really delicious dish,and makes a perfect  winter dinner.

Ingredients:
1-1/2 sticks of butter
1 bulb of fennel,chopped
1 large onion,chopped
2 medium carrots,peeled and chopped
1 small butternut squash,peeled and chopped
1 c. frozen peas
1 large potato,peeled and chopped
1/4 c. flour
2-1/2 c. chicken stock(I use homemade)
salt & pepper
chopped parsley
1 sheet of puff pastry(I use Pepperidge Farm)
Fill a large saucepan with water,and bring to a boil.Lower to a simmer,and add the carrots,squash & potato.Cook for approximately 5-7 minutes,just to soften the vegetables.Strain and set aside.
   In a dutch oven(large pot ),melt the butter.Add the fennel and onions,and cook about 10-15 minutes until translucent.Add the flour and cook,stirring,for 3 minutes.Slowly,add the chicken stock.Season with salt and pepper.Bring to a boil,then lower the heat and simmer for five minutes.
  Add the vegetables,peas,and some chopped parsley to the chicken stock mixture.Mix well.Pour the mixture into a deep pie plate,baking dish,or individual mini ramekins.Roll out the pastry slightly,and cut out pieces slightly larger than your baking dish.Place on top of the vegetable mixture.Make slits with a knife in the pastry in order for steam to escape(I used a valentine cookie cutter instead,for some added holiday flair)!Brush with egg wash ,and sprinkle with salt & pepper.

   Place in the oven on top of a baking sheet(to prevent spills),and bake at 375 for 30 minutes.The pastry should be golden brown and the mixture should be bubbling.Remove and enjoy!!!

Egg Wash:
1 egg,beaten
1 Tbsp. water
   Mix together and brush the top of the pastry.
***This freezes beautifully.I often make individual mini portions,and place them in the oven straight from the freezer for an extra side dish at dinnertime.Just wrap tightly with foil and freeze.

   For those of you not familiar with fennel,this is what it looks like.