Ina Garten Vegetable Pot Pie

Ina Garten Vegetable Pot Pie recipe is made with butter, onions, fennel, flour, chicken stock, and spices. It takes 2 hours and 30 minutes to make and serves 6 people.

More Ina Garten Recipe:

• Ina Garten Shepherd’s Pie
• Ina Garten Cottage Pie
• Ina Garten Green Bean Casserole Recipe

🧡 Why You’ll Love This Vegetable Pot Pie Recipe:

• Rich and Creamy: Indulge in a velvety sauce made with butter, cream, and saffron.
• Loaded with Veggies: Enjoy a colorful medley of potatoes, carrots, butternut squash, and asparagus.
• Comforting and Hearty: Savor each bite of this warm and satisfying pot pie.
• Flavorful Seasonings: Delight in the subtle anise notes from Pernod and the aroma of fresh parsley.
• Homemade Pastry: Experience the buttery, flaky crust that perfectly complements the savory filling.
• Perfect for Sharing: Serve up to six generous portions, making it ideal for family dinners or gatherings.

❓ What Is Barefoot Contessa Vegetable Pot Pie ?

Ina Garten’s Vegetable Pot Pie is a delectable dish featuring a flaky pastry crust filled with a flavorful mix of vegetables like potatoes, carrots, and butternut squash. Its rich and creamy texture, derived from butter and heavy cream, delights the taste buds, making it a comforting and satisfying meal.

🧅 Ina Garten Vegetable Pot Pie Ingredients

• 12 tablespoons unsalted butter (1 1/2 sticks)
• 2 cups sliced yellow onions (2 onions)
• 1 fennel bulb, top and core removed, thinly sliced crosswise
• 1/2 cup all-purpose flour
• 2 1/2 cups good chicken stock
• 1 tablespoon Pernod
• Pinch saffron threads
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons heavy cream
• 1 1/2 cups large-diced potatoes (1/2 pound)
• 1 1/2 cups asparagus tips
• 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
• 1 1/2 cups peeled, 3/4-inch-diced butternut squash
• 1 1/2 cups frozen small whole onions (1/2 pound)
• 1/2 cup minced flat-leaf parsley

For the pastry:

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

🍲 How To Make Ina Garten Vegetable Pot Pie

1. Butter melts in a big pot over medium heat. Sauté onions and fennel for 10–15 minutes until transparent. Mix in the flour, lower the heat, and cook for 3 more minutes, stirring occasionally. Pour in the stock, Pernod, saffron, salt, and pepper slowly and cook. Cook 5 minutes more, stirring periodically. Season thick cream to taste. Sauce should be well-seasoned.
2. Boil potatoes in salted water for 10 minutes. Sieve it out. Cook asparagus, carrots, and squash in boiling water for 5 minutes. Drain well. Add potatoes, mixed veggies, onions, and parsley to sauce and combine well.
3. Mix flour, salt, and baking powder in a metal-bladed food processor for the pastry. Add shortening and butter and mix quickly with fingertips to coat each piece in flour. Pulse 10 times until fat is pea-sized. When the engine is going, add ice water to moisten the dough and just bring it together. Dump the dough onto a floured surface and quickly form a ball. Refrigerate the dough for 30 minutes wrapped in plastic.
4. Heat the oven to 375°F.
5. Divide contents evenly among 4 ovenproof dishes. Roll each quarter of dough into an 8-inch circle. After brushing the bowl edges with egg wash, set the dough on top and trim the circle to 1/2-inch larger than the bowl. Crimp and press the dough to stick to the sides. Make three top slits and egg wash the dough. Season with cracked pepper and sea salt. Bake on a sheet for 1 hour until the top is golden brown and the filling is bubbling.

💭 Recipe Tips:

• Use a variety of colorful vegetables to enhance flavor and texture.
• Ensure the bottom crust is fully cooked to prevent sogginess.
• Adjust seasoning to taste, but be cautious with salt due to the use of chicken stock.
• Maintain a thick consistency in the filling to prevent a runny pie.
• Experiment with different herbs and spices for added depth of flavor.

🥗 What To Serve With Vegetable Pot Pie?

Serve Vegetable Pot Pie with Celery Salad to complement its rich flavors, pair it with Green Beans Almondine for a wholesome meal for a heartier option, serve with Candied Yams or Black Eyed Peas to soak up the delicious sauce.

🎚 How To Store Leftovers Vegetable Pot Pie?

• Refrigerator: To store leftovers vegetable pot pie let it cool completely then cover it tightly and refrigerate for up to 3 days.
• Freezer: To freeze wrap the cooled leftovers vegetable pot pie tightly in plastic wrap and aluminum foilthen freeze for up to 3 months

🥵 How To Reheat Leftovers Vegetable Pot Pie?

• On The Oven: Preheat to 350°F cover leftovers vegetable pot pie with foil and heat for 20-25 minutes until heated through.
• In The Microwave: Cover leftovers vegetable pot pie with a microwave-safe lid or paper towel and heat on high for 5-6 minutes.
• In The Skillet: Reheat leftovers vegetable pot pie slices in a skillet over medium heat until warmed about 5 minutes per side.

FAQ’S

Try More Ina Garten Recipe:

• Barefoot Contessa Wild Rice Salad Recipe
• Ina Garten Marinated Olives
• Ina Garten Smoked Salmon Frittata

Ina Garten Vegetable Pot Pie Nutrition Facts

Amount Per Serving

• Calories: 1410
• Total Fat: 91 g
• Saturated Fat: 46 g
• Carbohydrates: 131 g
• Dietary Fiber: 13 g
• Sugar: 16 g
• Protein: 22 g
• Cholesterol: 169 mg
• Sodium: 1903 mg