Indulging in a warm, comforting pot pie is a delightful experience that can brighten any day. This recipe takes the classic dish to new heights with a medley of fresh vegetables and a creamy filling, all topped with a golden crust. Perfect for family dinners or cozy gatherings, this pot pie is sure to impress.
Ingredients for a Delicious Pot Pie
To create this savory dish, you will need a variety of fresh ingredients. Start with ¼ cup plus 1 tablespoon of high-quality olive oil to sauté your vegetables. For the filling, gather 12 ounces of Yukon Gold potatoes, which should be peeled and cut into half-inch pieces. You will also need a bunch of asparagus, trimmed and chopped into similar-sized pieces, along with two medium carrots, peeled and sliced into quarter-inch half-moons. Additionally, include two stalks of celery, thinly sliced, and two medium shallots, finely chopped to enhance the flavor.
Don’t forget to add a cup of frozen peas for sweetness and texture, along with six cloves of garlic, finely grated for a robust taste. For the base of the pot pie, you will require 1½ cups of all-purpose flour, divided for thickening and crust preparation. To create a rich broth, use two cups of low-sodium vegetable broth and half a cup of dry white wine. A touch of heavy cream, about two-thirds of a cup, will add creaminess, while one tablespoon of Dijon mustard will give it a zesty kick.
Seasoning and Final Touches
For a burst of freshness, incorporate one and a half teaspoons of finely grated lemon zest and a third of a cup plus two tablespoons of finely chopped dill. Season the mixture with two and a half teaspoons of kosher salt, divided, and one teaspoon of freshly ground pepper, also divided. To bind the filling, you will need five large eggs and one ounce of finely grated Parmesan cheese. Finally, a cup and a third of whole milk and half a teaspoon of baking powder will help achieve the perfect texture.
Preparation Steps
Begin by heating the olive oil in a large skillet over medium heat. Add the shallots, garlic, and a pinch of salt, sautéing until fragrant. Next, incorporate the potatoes, carrots, celery, and asparagus, cooking until they are tender. Stir in the frozen peas and remove the skillet from heat. In a separate bowl, whisk together the flour, broth, wine, cream, mustard, lemon zest, dill, and seasonings. Combine this mixture with the sautéed vegetables, ensuring everything is well-coated.
In another bowl, beat the eggs and mix in the Parmesan and milk. Gradually add this to the vegetable mixture, stirring until fully combined. Pour the filling into a prepared pie crust and top with another layer of dough, sealing the edges. Cut slits in the top crust to allow steam to escape.
Baking and Serving
Preheat your oven to 375°F (190°C) and bake the pot pie for about 45 minutes, or until the crust is golden brown and the filling is bubbling. Allow it to cool slightly before serving. This pot pie is not only a feast for the eyes but also a comforting dish that brings warmth and joy to any table. Enjoy your homemade creation with loved ones, and savor every bite!