Ingredients
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 2 cups sliced yellow onions (2 onions)
- 1 fennel bulb, top and core removed, thinly sliced crosswise
- 1/2 cup all-purpose flour
- 2 1/2 cups good chicken stock
- 1 tablespoon Pernod
- Pinch saffron threads
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 1 1/2 cups large-diced potatoes (1/2 pound)
- 1 1/2 cups asparagus tips
- 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
- 1 1/2 cups peeled, 3/4-inch-diced butternut squash
- 1 1/2 cups frozen small whole onions (1/2 pound)
- 1/2 cup minced flat-leaf parsley
For the pastry:
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Directions
Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.


















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By dgray1711
North Las Vegas, NV
on January 24, 2012
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Great comfort food dish. I was worried about the fennel, I'd never cooked with it before and I don't like anise but it has a really mild, almost sweet flavor that adds nice dimension.
I made it according to the recipe the first time (minus the pernod and it was really good. I used a little less saffron, and reduced the butter and flour the second time around.
The one thing you should not skip is the homemade crust, it's delicious and super easy. It does make more than you need, so I froze the left over crust to use another time. I'm a serious carnivore and I didn't miss the meat at all. This is also great to make ahead, the pot pie tastes even better the next day. If you're looking for a vegetarian meal that can satisfy a hearty appetite, look no further.
By ngriffis_11952315
Hollywood, 48
on November 29, 2011
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Wonderful...a real feel good food, even when the liquor is left out. Delicious and will make again. (The computer is acting strange...this is a 5 star dish, but the 5th star won't stay after clicking.
By Cindycbl
on November 29, 2011
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I was looking for the perfect pot pie comfort food and I found it. THis recipe is divine! I started to make a few of the modifications that others suggested, but went with the original recipe for the first time (with the exception of the Pernod and it was amazing!!
The pie crust was my first and I won't buy another frozen/refrigerated crust again. Who knew a pie crust was so easy???
I would like to know if this same base can be used with most any other combination of vegetables??
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