Culinary Vegetable Institute dishing irresistible veggie pot pie: Cleveland Cooks
CLEVELAND, OH (WOIO) - Nothing is off limits in a pot pie. From cabbages to romaine, pumpkins to summer squash and even squash blossoms, tomatoes, carrots, potatoes and peas. This is a great way to utilize vegetables in the peak of their season in a dish any family can get behind.
⅓ cup butter
⅓ cup onion diced
2 ½ cups of small diced vegetables.
⅓ cup ap flour
½ teaspoon salt
¼ teaspoon black pepper
1 ¾ cup chicken stock
⅔ cup milk
1 sheet of puff pastry cut to fit the top of the baking vessel.
1 whole egg
Preheat oven to 375ºf
In a medium sized sauce pot, saute all vegetables with the butter taking care not to brown them. Add the flour, salt, and black pepper to the pot. Stir to evenly distribute the flour throughout the vegetables. Remove the pot from the heat and add the chicken stock and milk. Bring the ingredients up to a boil stirring frequently. Don’t let the bottom of the pan scorch or stick.
Transfer the filling to a oven safe container, this can be coffee cups, ramekins, souffle cups, cereal bowls, whatever you have. Drape the pastry over the filling and edges of the cup, trim if needed. Brush the top of the dough with a single egg whisked with a touch of water. This will produce a dark, rich glossy finished crust. Top the crust with a touch of salt.
Bake at 375 for about 30 minutes until pastry is cooked and filling is hot. Allow to cool for a few minutes at room temperature before serving.
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