30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Old Man Silas’s Winter Vegetable Pot Pie With Chestnut Crust
Old Man Silas’s Winter Vegetable Pot Pie With Chestnut Crust
Old Man Silas’s Winter Vegetable Pot Pie With Chestnut Crust
⏱2h 30m
👥6
🔥450 cal
Medium
🍽️Holiday
A hearty and comforting pot pie filled with root vegetables and topped with a rustic chestnut crust. This version uses readily available ingredients and straightforward techniques.
A hearty and comforting pot pie filled with root vegetables and topped with a rustic chestnut crust. This version uses readily available ingredients and straightforward techniques.
Prepare the Crust: In a large bowl, whisk together the All-Purpose Flour, Chestnut Flour, and Salt from the Crust ingredient group. Cut in the Cold Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add Ice Water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Heat Olive Oil in a large pot or Dutch oven over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Add Carrots, Potatoes, and Parsnips from the Filling ingredient group and cook for 8-10 minutes, until slightly softened. Stir in Flour and cook for 1 minute.
Gradually whisk in Vegetable Broth until smooth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the vegetables are tender. Stir in Heavy Cream, Frozen Peas, Thyme, Salt, and Pepper. Taste and adjust seasonings as needed.
Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the chilled Crust dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish. Pour the Filling into the crust. Cut vents in the top of the crust. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Ingredients
6
1 1/2 cups192 gAll-Purpose Flour
1/2 cup60 gChestnut Flour
1/2 tsp2.5 mLSalt
1/2 cup113 gCold Butter-cubed
4-6 tbsp60-90 mLIce Water
1 tbsp15 mLOlive Oil
1 cup140 gCarrots-diced
1 cup150 gPotatoes-diced
1 cup160 gParsnips-diced
1 cup120 gFrozen Peas
1/2 cup60 gOnion-diced
2 cloves6 mLGarlic-minced
3 tbsp45 mLAll-Purpose Flour
3 cups720 mLVegetable Broth
1/2 cup120 mLHeavy Cream
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
Equipment
Large Bowl
Pastry Blender
Plastic Wrap
Large Pot or Dutch Oven
9-inch Pie Dish
Rolling Pin
Instructions
Prepare the Crust: In a large bowl, whisk together the All-Purpose Flour, Chestnut Flour, and Salt from the Crust ingredient group. Cut in the Cold Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add Ice Water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Heat Olive Oil in a large pot or Dutch oven over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Add Carrots, Potatoes, and Parsnips from the Filling ingredient group and cook for 8-10 minutes, until slightly softened. Stir in Flour and cook for 1 minute.
Gradually whisk in Vegetable Broth until smooth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the vegetables are tender. Stir in Heavy Cream, Frozen Peas, Thyme, Salt, and Pepper. Taste and adjust seasonings as needed.
Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the chilled Crust dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish. Pour the Filling into the crust. Cut vents in the top of the crust. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
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