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Pot Pie
Vegetarian Recipe: Vegetable Pot Pie with Fennel, Artichoke Hearts, and Tarragon
Pay attention to the ingredients here; many are divided and used in different sections of the recipe. Emely's Cuisine - Ingredients and directions: Makes 6 servings
VEGETABLE POT PIE WITH FENNEL, ARTICHOKE HEARTS AND TARRAGON
INGREDIENTS :
- 10 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 celery ribs, thinly sliced
- 1 small fennel bulb, bottom sliced off, fronds removed, then chopped
- 11⁄2 cups plus 2 tablespoons all-purpose flour
- 1 cup milk (regular, low-fat, or fat-free)
- 1 cup vegetable broth
- 1⁄3 cup plus 1⁄4 cup heavy cream
- One 12-ounce package frozen artichoke hearts, thawed and quartered
- 1 cup shelled fresh peas or thawed frozen peas
- 2 jarred roasted red peppers or pimientos, chopped
- 1 teaspoon packed chopped tarragon leaves or 1⁄2 teaspoon dried tarragon
- 1 teaspoon salt
- 1⁄2 teaspoon grated nutmeg
- 4 ounces Gruyère, finely grated
- 1 ounce Parmigiano-Reggiano, finely grated
- 2 teaspoons baking powder
- 2 tablespoons chopped chives or the minced green part of a scallion
- 1⁄2 teaspoon stemmed thyme or 1⁄4 teaspoon dried thyme
DIRECTIONS :
- Melt 4 tablespoons (1⁄2 stick) butter in a largesauce pan set over medium heat. The moment thefoaming subsides, add the onion, celery, and fennel.Cook, stirring often, until softened, about 4minutes.
- Sprinkle 2 tablespoons flour over the vegetables, wait for 10 seconds, then cook, stirring constantly, for 30 seconds.
- To dissolve the flour, slowly whisk in the milk in a thin, steady stream until the sauce is fairly smooth. Whisk in the broth and 1⁄4 cup cream. Continue cooking, stirring constantly, until thickened and bubbling.
- Stir in the artichoke hearts, peas, red peppers or pimientos, tarragon, 3⁄4 teaspoon salt, and nutmeg. Pour this mixture into an 8-cup gratin dish or a 10-inch round oval casserole. Sprinkle the Gruyère over the top and set aside.
- Position the rack in the center of the oven and preheat the oven to 400°F.
- Melt the remaining 6 tablespoons butter in a small saucepan or in a small bowl in the microwave. Set aside to cool for 5 minutes.
- Meanwhile, whisk the Parmigiano-Reggiano, baking powder, chives or scallion, thyme, and the remaining 11⁄2 cups flour and 1⁄4 teaspoon salt in a large bowl until uniform.
- Pour the reserved melted butter and the remaining 1⁄3 cup cream into the flour mixture and stir with a fork until a loose, wet dough forms.
- Drop the dough in 2-tablespoon increments, making a cobblestone pattern over the vegetable and cheese mixture in the casserole dish, covering most of the mixture but leaving a few air holes so steam can escape.
- Bake until bubbling, until the dough has turned golden brown and is firm to the touch, about 25 minutes.
To cool: Set on a wire rack for 5 minutes before serving.
Variations:
Substitute 3 ⁄4 pound parsnips, peeled and cut into 1 ⁄2-inch-thick rings, for the fennel. Substitute 3⁄4 pound butternut squash, peeled, halved, seeded, and cut into 1⁄2-inch cubes, for the artichoke hearts.
Emely
About the Author
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Why is Chicken Pot Pie called Chicken Pot Pie? Or any other Pot Pie, for that matter?
Obviously, I understand the "Chicken" and the "Pie" part, but what about the "Pot" part?
Is it because you prepare the ingredients in a pot, or is the answer a little more involved than that?
They were cooked in a pot (now a pie pan.)
The filling is entirely enclosed in a pie crust. Not like the frozen things you buy with only a crust on the top. Yum, Yum
How to make Chicken pot pie