Last week, David and I went to dinner with a bunch of my co-workers to a restaurant that’s well known for serving odd meats.
So, not really an Emily-friendly resto; but there’s truffle pasta, so that’s what I usually end up eating at the joint.
One thing that was ordered for the table was a pheasant pot pie. David said it was one of the best things he’d ever eaten, and I was glum that I couldn’t have a taste. So he vowed to make me a veggie pot pie.
And it was de.lish.
It’s almost fall in our neck of the woods. It was 65 on Sunday, so it’s starting to “cool.” It was also David’s first weekend off in four months, so we really just wanted to hole up in the house, cook comfort food, and enjoy each other’s company. Especially because I’m going to be working every day (except for one) from September 26th to October 14th. That’s 19/20 days for the next three weeks.
David used an existing recipe from FoodNetwork.com, from their host-that-no-one-remembers, Aida. (Cue me spending 10 minutes on YouTube trying to find the commercial for Elton John’s AIDA that used to play on TV when I was a kid, but I could only find it in Korean.)
- 1 tablespoon butter
- 1 small heads fennel, finely chopped (about 3 cups)
- 1/2 medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped (about 2/3 cup)
- 12 ounces sliced mushrooms
- 1 small potato, in 1/4″ cubes
- 1 package fake chicken (we used Gardein)
- 1/4 cup flour
- 1 cup low-sodium veggie broth
- 1 cup nonfat milk
- 1 cup frozen baby peas
- 1/4 cup parsley
- 1 tablespoon white vinegar
- 1 large egg yolk
- 7 ounces store-bought puff pastry
- Pre-heat oven to 400*. Remove your frozen puff pastry and thaw.
- In a dutch oven or heavy-bottomed skillet, melt your butter, and saute your onions and fennel until clear. Add your carrots and cook until tender.
- Add mushrooms and potato, and cook until mushrooms are shrunk. Stir occasionally so nothing sticks too much to the bottom.
- Sprinkle flour over the veggies and stir to coat. Cook a few minutes so the raw flour flavor dissipates. Add the broth and milk and stir constantly until the mixture is smooth. Bring the mixture to a simmer and cook for about 5 minutes until the mixture is thick.
- Remove from heat and add herbs and peas and vinegar. Season with salt and pepper, and add transfer to your baking vessel. (We used this GORGEOUS casserole from CB2…love it.)
- Cut your pastry dough to fit over top of the pie. Tuck the edges inside your baking vessel and coat with an egg wash. Bake in the oven for 20-35 minutes, or until center is bubbling and top is brown.
- Cool a few minutes and serve!