6 tablespoons unsalted butter
2 cups Frozen pearl onions
1/2 cup all-purpose flour
2 1/2 cups chicken stock
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups peeled, 3/4-inch-diced butternut squash – (I really loved the addition of the butternut squash in this! Did you know you can cut it up and freeze it to use later? I was glad I already had it prepped! )
1 1/2 cups frozen small whole onions (1/2 pound)
1 Cup frozen Peas – You can vary what your family likes! The peas and corn were some of my additions to the original recipe
1 Cup frozen Corn
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
- Melt the butter in a large pot over medium heat. Add the onions 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, 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 squash in boiling salted water for 10 minutes. Lift out with a sieve. Add the 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.
I might not be a lover of a vegetarian lifestyle, but I’m definitely a fan of this Vegetable Pot Pie! Are you a carnivorous? Even if you are, you need to try this great recipe!