Recipe courtesy of Damaris Phillips
Total:
1 hr 35 min
Active:
40 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 35 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Crust:
Filling:

Directions

Watch how to make this recipe.

Special equipment: Special equipment: Four 8-ounce ramekins

For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.

In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.

Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 400 degrees F.

For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.

Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)

Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.

Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.

Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Pot Pie

Recipe courtesy of Ina Garten

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Easy Chicken Pot Pie

Recipe courtesy of Sunny Anderson

Individual Chicken Pot Pies

Recipe courtesy of Trisha Yearwood

Chicken and Biscuit Pot Pie

Recipe courtesy of Ellie Krieger

Cherry Pie

Recipe courtesy of Peter Sterk

Company Pot Roast

Recipe courtesy of Ina Garten

Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking