Recipe: Root vegetable pot pie | Style at Home

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