Veggie Pot Pie

Prep Time: 25 minutes

Cook Time: 45 minutes

Bake Time: 25 to 45 minutes

Serves: 8 to 12

♦ 4 large carrots, peeled and cut into bite sized pieces (about 3 cups)

♦ 1 large head or 2 small heads of broccoli, cut into bite sized florets (about 3 to 4 cups)

♦ 4 large red potatoes, cut into bite sized cubes (about 4 to 5 cups)

♦ olive oil for cooking the vegetables

♦ 5 Tablespoons butter (plus more for cooking the vegetables)

♦ 1 large yellow onion, chopped

♦ 1 teaspoon dried sage

♦ 1 teaspoon dried thyme

♦ ½ of a bay leaf

♦ pepper to taste

♦ ¼ cup all-purpose flour

♦ 1 cup good quality chicken stock, or vegetable stock if making a vegetarian version

♦ 1 cup half and half

♦ 2 Tablespoons brandy

♦ 1 unbaked pie crust or sheet of puff pastry; if using The Gambling Chef’s Pie Crust Recipe be sure to omit the sugar

Melt about 1 Tablespoon of butter and add 1 Tablespoon of olive oil to a large saucepan over medium heat.  Once the butter is melted add the carrots, season with salt, and cook them until they are al dente: tender but still crunchy.  Remove the carrots from the pan and place them in the refrigerator to stop the cooking.  Melt another Tablespoon of butter and add a Tablespoon of oil to the same saucepan (no need to wash it out).  Add the broccoli florets, season with salt, and cook for a few minutes, then add a few tablespoons of water to the pan and cover.  Cook covered for a few minutes, then remove the lid.  Continue to cook until the broccoli is just barely tender (probably slightly under what you would eat) and most of the liquid has evaporated.  Remove the broccoli from the pan and place it in the refrigerator to stop cooking.  Melt another Tablespoon of butter and add a Tablespoon of oil to the same saucepan and then add the potatoes and season generously with salt.  You will want to use a flexible spatula to scrape the bottom and sides of the pan every few minutes or else the potatoes will stick and start burning.  Once the potatoes are just cooked, remove them from the pan and set them aside. 

If your pan is not too brown and is large enough, you can start the final preparations for the sauce in it.  Otherwise, wash the pan or start with a clean pan.  Over medium heat, melt 5 Tablespoons of butter.  Add the onions and cook them until translucent, then add the flour, dried sage, dried thyme, ½ bay leaf, and pepper, stirring constantly.  Cook the flour for a few minutes until it is well cooked but not brown.  Add the chicken stock and half and half and stir thoroughly, then raise the heat and bring the mixture to a boil.  You can use a wire whisk if you are worried about lumps.  Add the brandy and continue to cook the sauce until it is nicely thickened.  Reduce the heat, add the carrots, broccoli and potatoes to the sauce and cook until the vegetables are heated through.  Taste and adjust for seasoning (if your sauce is too thick you can add a bit more stock or half and half).  Pour the pot pie filling into a large baking dish, remove the bay leaf, and set aside to cool.  At this point you can refrigerate the filling for a day or two before use.

To cook the pot pie, preheat your oven to 425 degrees.  Make sure the filling is close to room temperature before baking; if it is too cold it will overcook while the crust is browning, and if it is too hot it will steam the crust.  Roll out your crust to fit over the pot pie filling and brush the top with cream or an egg wash.  Cut a few slits in the middle of the crust for venting, and then bake for 25 to 45 minutes, or until it reaches a nice golden-brown color.  The baking time will depend on the temperature of your filling, the thickness of the crust, and whether you are using pie crust or puff pastry.

Serve this pot pie warm as a side dish with your favorite holiday meats, or as a delicious main course.  Yum!