Saturday, February 4, 2012
Veggie Pot Pie
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
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.
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.