Vegetable Pot Pie

By fsilver4

Ingredients

• Pastry:
• 1 1/2 sticks of butter
• 2 cups sliced yellow onions
• 1 fennel bulb thinly sliced
• 1/2 cup flour
• 2 1/2 cups chicken stock
• 1 tablespoon Pernod
• Pinch of safron threads
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3 tablespoons heavy cream
• 1 1/2 cups large diced potatoes
• 1 1/2 cups asparagus tips
• 1 1/2 cups 3/4" diced carrots
• 1 1/2 cups 3/4" diced butternut squash
• 1 1/2 cups frozen small whole onions
• 1/2 cup flat leaf parsley
• 3 cups flour
• 1 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening, crisco in fridge
• l stick cold butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water for egg wash

Preparation

Step 1

Preheat oven 375*

Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. the sauce should be highly seasoned.

Boil potatoes for 10 minutes. Lift out and add the asparagus, carrots, and squash and boil for 5 minutes. Add potatoes with mixed vegetables, onions, and parsley to the sauce and mix well.

Pastry:

Mix the flour salt and baking powder in the bowl of food processor. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times until the fat is the size of peas. With the motor running, add the ice water: process only enough to moisten the dough and have it just come together. Dump on flour board and knead quickly into a ball. Wrap the dough in plastic wrap and allow it to rest in the fridge for 30 minutes.

Divide the filling equally among 4 ovenproof bowls. Divide the dough inti quarters and roll each piece into an 8" circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with salt and pepper. Place on baking sheet and bake for 1 hour.