Food Made Fresh: Pot pies: The ultimate comfort food
Pot pies are the ultimate comfort food. This time of year, that especially rings true. Savory veggies, and optional shredded chicken or cubes of beef, surrounded by a luxurious gravy, all topped with a flakey crust. What could be better?
I often make a classic pot pie with a traditional bottom and top pie crust. But I like to change it up occasionally and prepare them with just a top crust, using puff pastry. And in this recipe, I'm venturing out and creating a top crust made of phyllo dough. Phyllo dough is both fun and rewarding to work with. One can use many applications, making for a dramatic presentation.
Prepared phyllo dough can be found in the freezer section near the pre-made pie crusts and boxes of puff pastry. It comes in long sheets wrapped into two rolls per box, much like the puff pastry. It is sold raw, and once it bakes, it turns golden brown, and crisp.
When I'm cutting back on using meat, I tend to lean toward using button mushrooms to give the pot pie a "beefiness". Mixed with English peas, small cubes of carrots, potatoes, and caramelized onions, the combination is filling and homey.
Try an alternative way of making a classic dish.
Enjoy food made fresh!
Vegetable Pot Pie
4 sheets phyllo dough
1 large Russet potato, peeled and diced
1 cup frozen peas and carrots
8 ounces button mushrooms, trimmed and sliced
1 teaspoon steak seasoning
1/2 onion, peeled and thinly sliced
1 clove garlic, peeled and minced
3 tablespoons olive oil
3 tablespoons flour
1 1/2 cups plant milk or other milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Thaw 1 roll of phyllo dough per package instructions.
Place potatoes in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat to medium and cook for approximately 15 minutes or until potatoes are tender. Drain, add peas and carrots and set aside.
Heat a non-stick skillet over medium heat. Add mushrooms and season with steak seasoning. Stir to combine. Let the mushrooms brown for approximately 5 minutes, stirring occasionally. Add onion slices and let them begin to caramelize, cooking for about 5 minutes and stirring occasionally. Stir in garlic. (At anytime, if mushrooms or onions begin to stick, deglaze the pan with 2 or 3 tablespoons of water.)
In a saucepan or skillet, heat oil over medium heat. Add flour and stir to create a roux. Let brown, stirring often, over medium heat for a couple of minutes. When light golden brown, add milk and whisk until smooth. Season with salt and pepper and stir to combine.
Preheat oven to 400 degrees F.
In an oven-safe skillet, or other baking dish, add gravy, potatoes, peas, and carrots, and the mushroom and onion mixture. Gently stir to combine. Using 4 sheets of phyllo dough cut into 3 or 4 inch squares and place atop the pot pie mixture. Fan the squares of phyllo dough out in a way that covers the entire surface, but doesn’t leave the dough stacked too thickly, so it will cook evenly.
Bake for 20 minutes in preheated oven.
Serve warm. Make 4 to 6 servings.
ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”
This article originally appeared on Lubbock Avalanche-Journal: Food Made Fresh: Pot pies: The ultimate comfort food
