Pot pie is one of those things I used to refuse to touch with a 10 foot pole. There were lots of good legitimate reasons: onions and green peas being chief among them. Also, it just seemed too mysterious–I never felt sure of what I was getting because it was all masked by the creamy filling and made me uneasy. I couldn’t dependably pick out just the chicken from a chicken pot pie.
I know this recipe is a little fussy, but I promise it is worth it. I wouldn't have made it twice with a 4 month old baby if it wasn't. Feel free to change the vegetables to suit your preferences; that's the beauty of this recipe.
- For the crust:
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 3 to 6 tablespoons cold water
- For the filling:
- 8 small new potatoes, medium dice
- 1 small to medium sweet potato, peeled and medium dice
- 2 parsnips, peeled and medium dice
- 8 oz. mushrooms, cleaned and quartered
- 4 tablespoons vegetable oil
- Kosher salt
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth, warmed
- 6 sprigs fresh thyme, leaves stripped and chopped (or 1/4 teaspoon dried thyme)
- 1/2 sprig fresh rosemary, leaves stripped and chopped (or 1/4 teaspoon dried rosemary)
- 1 tablespoon white wine vinegar
- Begin by making the crust. Combine the flour, cornmeal, salt, and sugar in a small bowl and stir together. Add the butter and use a pastry blender or a fork to cut the butter into the flour mixture until the mixture resembles course crumbs.
- In another small bowl, whisk together the egg yolk and 2 tablespoons of water. Add to the flour mixture and stir together until it begins to form a dough. If the mixture is too dry, add more water 1 tablespoon at a time.
- Dump the dough out onto a lightly floured surface and knead it just slightly, until it comes together. Then wrap the dough in plastic and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 400 degrees F.
- Line a large rimmed baking sheet with aluminum foil. Place the new potatoes, sweet potato, parsnips, and mushrooms in one big pile on the baking sheet. Add the vegetable oil along with a generous pinch of salt and pepper, and use your hands to toss it all together. Then spread the vegetables out in an even layer and roast in the oven for 20 to 25 minutes, just until they are beginning to turn golden brown.
- In a medium sized sauce pan oven medium heat, melt the butter. When the butter is melted, add the flour and cook for 1 minute, whisking constantly. Then slowly add the broth, whisking constantly, and cook until the mixture is thick enough to coat the back of a spoon.
- Stir in the thyme, rosemary, and vinegar. Then add the roasted vegetables and gently stir until all the vegetables are coated.
- Ladle the filling evenly into 4 (7 to 8 oz.) ramekins.
- Take the crust dough out of the fridge and put it on a lightly floured surface. Roll it out into one big disc, and, using a ramekin as a guide, cut crust tops that are slightly larger than each ramekin.
- Wet the rim of each ramekin with a bit of water, and then lay the crust over the top. Poke several holes in the top of the crust.
- Bake until the crust is golden brown, about 20-25 minutes. Let cool slightly before serving.
adapted from Damaris Phillips