Recipe: Root vegetable pot pie
A scrumptious pot pie recipe made with hearty root vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.styleathome.com.
Cooking tools:
- Food processor
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Pot
- Wooden spoon
- Saucepan
- Whisk
- Oven
- Rolling pin
- Pastry brush
- Dish
- Stove
- Ice water
- Fork
- Plastic wrap
- Spoon
Ingredients
- 1-¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cut into 1-inch cubes
- 4 to 8 tbsp ice water
- 1 egg for egg wash
- 7 tbsp unsalted butter, divided
- 1 medium onion, chopped
- 3 large carrots, cut into ½-inch pieces
- 2 celery stalks, cut into ½-inch pieces
- 1 cup halved baby new potatoes
- 1 large parsnip, peeled and cut into ½-inch pieces
- 1 large fennel bulb, peeled and cut into ½-inch pieces
- 1 tsp thyme
- ½ lb mushrooms, trimmed and quartered
- ¼ cup all-purpose flour
- 3-½ cups chicken stock
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