Barefoot Contessa Vegetable Pot Pie

My cute skeleton!

The kids and there dog!

I am glad I cooked this on a baking sheet or I would be cleaning
my oven right now!

My potpies were so good! If only the photography had turned out better....
I am very late in posting this recipe. I have had the best of intentions to make it over a week ago but my husband went on a couple work trips. I thought it would be too much for just the kids and I. Deb of Kahakai Kitchen chose the recipe for Vegetable Pot Pie. I made this last night for dinner. I loved the pastry crust in this recipe. It was very easy to work with and rolled our so nicely. I did allot of substituting in the mixture of vegetables. I also had to make chicken stock so I ended up adding some chicken breast as well. It was very tasty but will not be a weekly stable since it has so much butter and crisco in the crust. 3 out of 4 of us ate it. I still have 2 of my pies left for my husbands lunches this week.

Vegetable Pot Pie -

Barefoot Contessa Parties

12 tablespoons unsalted butter (1 1/2 sticks)

2 cups sliced yellow onions

1 fennel bulb, top and core removed, thinly sliced crosswise (substituted celery)

1/2 cup all-purpose flour

2 1/2 cups good chicken stock

1 tablespoon Pernod (I left out completely)

Pinch saffron threads forgot to put in

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 substitued brocoli

1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)

1 1/2 cups peeled, 3/4-inch-diced butternut squash

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, diced1

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

Melt the butter in a large pot over medium heat. Add the onions and celery 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. Enjoy! Thanks Deb for a great Fall Dinner recipe.