Description
Ina Garten’s vegetable pot pie combines rich, creamy filling with flaky pastry crust, creating a comforting classic. Seasonal vegetables and buttery puff pastry promise delightful flavors for home cooks seeking hearty, satisfying meal perfection.
Ingredients
Scale
- 2 cups (2 onions) yellow onions, sliced
- 1 fennel bulb, top and core removed, thinly sliced crosswise
- 1 ½ cups (½ pound or 227 g) potatoes, large-diced
- 1 ½ cups asparagus tips
- 1 ½ cups (4 carrots) carrots, peeled, ¾-inch-diced
- 1 ½ cups butternut squash, peeled, ¾-inch-diced
- 1 ½ cups (½ pound or 227 g) frozen small whole onions
- ½ cup flat-leaf parsley, minced
- 12 tbsps (170 g or 6 oz) unsalted butter (1 ½ sticks)
- 2 ½ cups chicken stock
- 3 tbsps heavy cream
- 1 tbsp Pernod
- ½ cup vegetable shortening
- ¼ pound (113 g) cold unsalted butter, diced
- 3 ½ cups all-purpose flour
- 1 ½ tsps kosher salt
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
- Pinch saffron threads
- ½ to ⅔ cup ice water
- 1 egg, beaten with 1 tbsp water, for egg wash
- Flaked sea salt
- Cracked black pepper
Instructions
- Vegetable Preparation: Sauté onions and fennel in butter over medium heat until translucent. Sprinkle flour, reduce heat, and cook briefly. Pour in stock, Pernod, saffron, salt, and pepper. Simmer to create a rich, aromatic sauce, then adjust cream for perfect consistency.
- Vegetable Cooking: Boil potatoes in salted water, then drain. Cook asparagus, carrots, and squash in the same water. Drain vegetables thoroughly. Combine all vegetables with prepared sauce, mixing in chopped parsley for added freshness.
- Pastry Creation: Pulse flour, salt, and baking powder in food processor. Add shortening and cold butter, processing until mixture resembles coarse crumbs. Stream in ice-cold water until dough forms. Briefly knead on floured surface, wrap in plastic, and chill for 30 minutes to relax gluten and firm up.
- Assembly and Baking: Preheat oven to 375°F (190°C). Distribute filling among individual ovenproof dishes. Roll out dough into circles, draping over dishes. Trim edges, creating a decorative border. Brush with egg wash, sprinkle with cracked pepper and sea salt. Cut venting slits in top crust. Bake on sheet pan for 1 hour until crust turns golden and filling bubbles vigorously.
Notes
- Prepare Ahead: Chill pie dough for 30 minutes to ensure flaky, tender crust texture and prevent shrinkage during baking.
- Vegetable Precision: Boil vegetables separately to maintain individual texture and prevent overcooking, preserving their vibrant colors and fresh taste.
- Sauce Secrets: Simmer stock mixture slowly to develop deep, layered flavors and create a rich, creamy base for the pot pie filling.
- Baking Pro Tip: Place pot pies on a sheet pan to catch any potential overflow and ensure even heat distribution for perfectly golden crusts.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 70 mg