To be baked…12 new pies in 2012. This one is number 8 for me and the first savory pie I’ve made, I was quite happy with how delicious it turned out. Just the words pot pie make me feel all warm and cozy.
Vegetable Pot Pie
1 T unsalted butter
2 small heads fennel, chopped
1/2 a yellow onion, finely chopped
3 carrots, peeled and chopped
1 1/2 cups sliced mushrooms
2 potatoes, peeled and diced
1/3 c flour
1 c broth (mushroom, vegetable or chicken)
1 c 2% milk
1 1/2 c frozen peas
2 T red wine (or white wine) vinegar
1 egg yolk mixed with 2 T water
salt and pepper to taste
pie dough for a two crust 9 inch pie (frozen, refrigerated or home-made)
Preheat oven to 400 degrees.
Use a large (4 quart) heavy bottomed pan.
Melt butter. As butter begins to foam add fennel through carrots.
Cook until onions are translucent.
Add mushrooms and potatoes.
Season with salt and pepper.
Cook, stirring occasionally, look for mushrooms to shrink.
Sprinkle flour in pot and stir.
Coat the veggies and cook two minutes.
Add broth and milk, stir.
Continue stirring until smooth.
Cook over medium heat until thickens, 5 to 7 minutes.
Remove from heat, stir in peas and vinegar.
Salt and pepper to taste.
Pour into bottom pie shell.
Place top pie crust on, tuck in around edges, cut vents in the top and brush with egg yolk mixture.
Bake 30 minutes, cool for 15 minutes…eat!