Vegetable Pot Pie
View our recipe for Vegetable Pot Pie made with farm-fresh Cal-Organic vegetables.
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Cooking tools:
- Cast iron skillet
- Rolling pin
- Pastry brush
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Fork
Ingredients
- 1/4 cup unsalted butter
- Extra Virgin Olive Oil, for drizzling
- 5 stalks Cal-Organic Green Onions
- 4 Cal-Organic Bunch Carrots
- 3-4 celery stalks
- 2 medium parsnips
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 garlic cloves, minced
- 1 tbsp minced thyme
- 1 tbsp minced rosemary
- 1/4 cup All-Purpose flour
- 3 cups vegetable broth
- 1 bunch Cal-Organic Rainbow Chard
- 5 medium Cal-Organic Gold Potatoes
- 3/4 cup heavy cream
- 1 cup frozen peas
- 1 sheet puff pastry, defrosted
- 1 egg, lightly beaten
- Flaked sea salt, for topping
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