Wednesday, May 28, 2014

spring vegetable pot pie

I knowwwww. I've been jumping the gun on summer more than any of us. But, just for now, let's hang on to springtime for a little bit longer... at least long enough to make this?

Yes, I know pot pies are a lot of work. But YES, this is totally worth it. Normally I would say you can use any veggies and this will be great... and that's true. But - all I can say is this combo is FAB. SO good. The cooked radishes taste like new potatoes and balance out everything else perfectly. The asparagus is like woah. It's all just too good.

Comfort food in the springtime... yep indeed!

Double Crust Spring Vegetable Pot Pie
yields one 9-inch pie

you'll need:
2 whole unbaked pie crusts (I used the recipe from The Smitten Kitchen Cookbook)
3 tablespoons butter
1/3 cup AP flour
1 1/4 cups vegetable stock
3/4 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1 tablespoon olive oil
1 diced onion
2 minced garlic cloves
1 cup diced asparagus
1 cup diced green beans
1 cup frozen peas, thawed
1 cup diced carrots
1 cup quartered radishes
1 egg, beaten

Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1 minute. Turn the heat to low and add chicken stock. Whisk until there are no more flour bits. Whisk in the milk and heat, stirring constantly, until the mixture has thickened. (The sauce should be thick enough to coat a spoon without sliding right off.) Add salt, pepper, and paprika. Taste and adjust seasoning as desired. Transfer mixture to a large bowl and set aside to cool.

Heat olive oil in a large skillet over medium heat. Add the onions and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the rest of the vegetables and cook for 4-5 minutes. Transfer the vegetables to the bowl with the sauce and stir to combine.

Roll one of the pie crusts onto a lightly floured surface to roughly a 12-inch round. Gently lift the crust and press it into a deep 9-inch pie dish. Place in the fridge while you roll out the second pie crust.

Remove pie dish from the fridge and spoon in the vegetable mixture. Place the second crust over the top, then use your hands to tuck it under the bottom crust to press the two together. Cut 4 or 5 slits in the top of the crust to vent. Brush lightly with the beaten egg and place in the fridge.

Preheat the oven to 375 degrees.

Remove pie from the fridge and bake for 25-30 minutes, until the crust is golden brown. Allow to cool slightly on a wire rack before serving.

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  1. Nom. I love a pot pie any time of the year.

  2. I've still had some serious comfort food pangs, but at the same time don't want to miss out on any spring veggie goodness. It's like you knew exactly what I was craving!

  3. That looks awesome! So warm and comforting. Love the use of fresh vegetables, I'm sure it tasted great.

  4. Looks so, so good! I frankly think anytime is pot pie time. I'd eat it if it was 110 degrees outside. No lie. Love the radishes in this dish! I've never seen that before and I bet it tastes fantastic!

    1. Thanks, Maria! I can't get enough radishes right now, and they were so good in here!

  5. Marie, you've done it again. This is so signature you...I can't describe it properly but the mix of familiar yet fresh and seasonal...hearty yet lightened. I just love it!

    1. :) You're so sweet. Thank you so much, Monica!

  6. Pot pies are my love language. One packed with spring vegetables is a double whammy!! I cannot wait to try this. :)

  7. Gorgeous pot pie and I Love that it's vegetarian! YUM!

  8. i have never had a good pot pie - care to make some for me? :)

  9. Hi Marie, I love, love veggie pot pies and this looks amazing. This is perfect anytime of the year.

  10. Yum!! Thanks so much for sharing! It is fun to have a veggie version of pot pie :)

  11. I'm okay with sticking to Spring if it means we can eat this!! YUM!

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