The Sauce: Chicken Herb Stock – Chicken stock simmered with fresh thyme and rosemary then thickened with slurry.
‘Great Sauces Transform Good Food into Gourmet’
More vegetables, less gluten, that’s my pivot point for 2014. So here’s a pot pie loaded with contrasting vegetables and herbs. They’re roasted to concentrate the flavors and sugars. The pastry crust is made with grainy cornmeal for extra texture. It’s buttery, rustic and baked to a golden brown.
The orange sweet potatoes are much more than a place holder for the more traditional carrots. Mushrooms contribute meat-like chunks so you won’t miss the chicken. Edamame stays crunchy, more than you cialis 50mg review can say for peas. Varied textures and colors mixed with savory herb sauce, that’s what this Vegetable Pot Pie is all about.
Just have to add a note that it’s baked in a hand-turned earthenware latte mug my daughter Audrey gifted to me when she noticed it caught my eye at the Fenton Street Market in downtown Silver Spring. We visited with the artist to hear more about her work and discovered it is oven proof. I love the wide lip perfect for building the pastry edge of this rustic dough. The earthy, swirly colors say comfort in every bite of this pot pie.
Recipe: Vegetable Pot Pie with Corn Crust
Active Time: 40 Minutes | Total Time: 70 Minutes | Yield: 4 Individual Pot Pies
1 1/4 cups flour
3/4 cup yellow cornmeal
1 tsp kosher salt
1 stick cold butter, cut in small chunks
1 egg yolk
6 Tbsp ice water
2 1/2 cups 3/4-inch diced red potatoes, unpeeled
2 1/2 cups 3/4-inch diced sweet potatoes
1 stalk celery, chopped
12 oz crimini mushrooms, rough chopped
4 Tbsp olive oil
freshly ground black pepper
3 cups chicken stock
2 Tbsp cider vinegar
6 sprigs thyme, about 2 Tbsp
1 Tbsp fresh minced rosemary
5 Tbsp flour
5 Tbsp water
1/2 cup edamame
Special Equipment – food processor, 11×17 baking sheet, four 2-cup oven proof bowls
2 In a small bowl whisk egg yolk with 4 tablespoons ice water. While food processor is running, slowly pour into dry mixture until moistened. Add more water as needed. Dough should hold together when squeezing.
3 Dump on a floured surface and knead until it forms a dough. Shape into four disks, wrap and chill for 30 minutes.
4 Preheat oven to 400 degrees.
5 Place potatoes, sweet potatoes, celery and mushrooms on a baking sheet. Drizzle with olive oil and season with salt and pepper. Stir to coat the vegetables, spread evenly, then bake at 400 degrees until vegetables are mostly tender, about 25 minutes.
6 Meanwhile place the chicken stock, thyme, rosemary and vinegar in a large pot. Bring to boil then simmer for 5 minutes. Make a slurry by combining 5 tablespoons flour and 5 tablespoons water in a small bowl. Take the stock off the heat. Slowly add the slurry while whisking the broth to prevent lumps. Place it back on the heat stirring until it thickens.
7 Stir roasted vegetables and edamame into the sauce and season with salt and pepper to taste. Divide into four 2-cup oven proof bowls.
8 Roll out the cornmeal crusts into 5-inch circles. Place one over each bowl, crimp and vent with fork or knife by poking air holes. Bake at 400 degrees until crust is golden, about 25 minutes.
Information edges for extra flavor compared to boiling them in stock.
Roasting vegetables concentrates the flavors and creates golden brown
edges for extra flavor compared to boiling them in stock.
Cider vinegar creates a more complex sauce and balances the herbs.
Use vegetable or mushroom broth for vegetarian dish.
Serve the filling as a vegetable stew with cornbread or Corn Muffins.
- Exchange yellow for white cornmeal.
- Exchange any vegetables for others you love such as carrots, parsnips, turnips.
- Exchange chicken for vegetable or mushroom stock.
- Exchange flour for cornstarch slurry to reduce gluten.
Inspiration – Helen Horton
Cook with Sauces
Vegetable Pot Pie with Corn Crust
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: February 16, 2014