Spring Vegetable Pot Pie
One of the most comforting dishes you can put on the table, a pot pie is a nostalgic favorite. Though they are usually made with chicken, here is a pot pie that meat lovers and vegetarians can enjoy together, because it gets its hearty texture from potatoes, fennel and mushrooms. And because it’s made with purchased puff pastry, it’s easier to make than you would think. If you like use any leftover puff pastry to cut out decorative shapes to top the pie.
Ingredients:
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
- 1/2 cup (2 1/2 oz./75 g) all-purpose flour, plus more for dusting
- 4 cups (32 fl. oz./1 l) vegetable broth
- 1 lb. (500 g) Yukon Gold potatoes, peeled and cut into 1/2-inch (12-mm) dice
- 1 cup (4 oz./125 g) grated Gruyère cheese
- Juice of 1 lemon
- 1/2 tsp. ground fennel seed
- 1/2 tsp. white pepper
- Kosher salt
- 1 Tbs. extra-virgin olive oil
- 1 yellow onion, diced
- 1 fennel bulb, halved, cored and diced
- 3/4 lb. (375 g) cremini mushrooms, thinly sliced
- 1 cup (5 oz./155 g) fresh shelled English peas or thawed frozen peas
- 1/2 sheet frozen puff pastry (about 1/2 lb./250 g), thawed
- 1 egg beaten with 1 tsp. water
Directions:
Preheat an oven to 400°F (200°C).
In a 3-quart (3-l) flameproof casserole or deep sauté pan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the broth, whisking until smooth, and bring to a boil. Stir in the potatoes, cheese, lemon juice, fennel seed and white pepper; season with salt. Simmer until the potatoes can be easily pierced with the tip of a knife, about 10 minutes.
While the potatoes cook, in a sauté pan over medium heat, warm the olive oil. Add the onion, fennel bulb and mushrooms and sauté until the vegetables are tender, about 5 minutes.
When the potatoes are ready, add the onion mixture to the casserole with the potato mixture. Add the peas to the pot and stir to combine. Taste and season with salt if desired. Remove from the heat and set aside.
On a lightly floured surface, roll out the pastry sheet into a 10-inch (25-cm) round. Place the pastry on top of the filling and crimp the edges of the dough, pressing it to the edges of the pan. Using a paring knife, cut a few small slits in the crust. Brush the crust all over with the egg wash.
Place the casserole on top of a baking sheet and bake until the pastry is puffed and golden brown, about 30 minutes. Let stand at room temperature for 10 minutes before serving. Serves 6.
Williams Sonoma Test Kitchen
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