Ina Garten Vegetable Pot Pie

This Ina Garten Vegetable Pot Pie is a creamy and comforting recipe, which includes buttery pastry and a saffron-scented vegetable filling. It’s a make-ahead friendly dinner, ready in about 2 hours and 50 minutes.

Ina Garten Vegetable Pot Pie Ingredients

Filling:

• 12 tbsp unsalted butter
• 2 cups sliced onions
• 1 fennel bulb, thinly sliced
• ½ cup flour
• 2½ cups chicken stock
• 1 tbsp Pernod
• Pinch saffron threads
• 1½ tsp kosher salt
• ½ tsp black pepper
• 3 tbsp heavy cream
• 1½ cups each: diced potatoes, asparagus tips, carrots, butternut squash
• 1½ cups frozen small onions
• ½ cup minced parsley

Pastry:

• 3 cups flour
• 1½ tsp kosher salt
• 1 tsp baking powder
• ½ cup vegetable shortening
• ¼ lb cold butter, diced
• ½–⅔ cup ice water
• 1 egg beaten with 1 tbsp water (egg wash)
• Flaked sea salt + cracked pepper for topping

How To Make Ina Garten Vegetable Pot Pie

1. Prepare the sauce: Melt butter in a large pot. Add onions and fennel, cook until tender. Stir in flour and cook 2 minutes. Gradually whisk in chicken stock, Pernod, saffron, salt, and pepper. Cook until thickened, then stir in heavy cream.
2. Cook the vegetables: Boil potatoes until tender. Blanch asparagus tips, carrots, and butternut squash separately. Combine all vegetables, including frozen onions and parsley, with the sauce. Set aside.
3. Make the pastry dough: In a food processor, mix flour, salt, and baking powder. Add shortening and butter until crumbly. Slowly add ice water until dough just comes together. Wrap and chill for 30 minutes.
4. Preheat the oven: Set oven to 375°F.
5. Assemble pot pies: Divide vegetable filling into 6 oven-safe dishes. Roll out pastry and cover each dish. Crimp edges, brush with egg wash, and sprinkle with flaked salt and pepper.
6. Bake the pies: Place dishes on a baking sheet and bake for 1 hour, or until golden and bubbling.

Recipe Tips

• Can I use vegetable stock instead of chicken?
  Yes, for a fully vegetarian version, use vegetable broth.
• How to avoid soggy crust:
  Ensure the filling is cooled slightly before adding pastry on top, and don’t overfill the dishes.
• Can I make the filling ahead of time?
  Yes, it can be made a day ahead and stored in the fridge.
• What is Pernod and do I need it?
  Pernod is an anise-flavored liqueur. It adds subtle depth, but you can skip it if needed.

What To Serve With Vegetable Pot Pie

This hearty dish stands on its own but pairs well with light, fresh sides:

• Arugula salad with lemon vinaigrette
• Roasted Brussels sprouts
• Cranberry relish or chutney
• Garlic green beans
• A glass of dry white wine

How To Store Vegetable Pot Pie

Refrigerate: Store baked or unbaked pot pies in the fridge for up to 3 days. Cover tightly with foil or plastic wrap.

Freeze: Freeze assembled, unbaked pies. Wrap well and freeze up to 2 months. Bake straight from frozen at 375°F, adding 10–15 minutes to cook time.

Vegetable Pot Pie Nutrition Facts

• Calories: 1410 kcal
• Carbohydrates: 85g
• Protein: 12g
• Fat: 108g
• Saturated Fat: 43g
• Fiber: 8g
• Sugar: 8g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use store-bought pastry dough?
Yes, if you’re short on time, pre-made puff pastry or pie crusts work well.

Can I add protein to the filling?
Yes, cooked chicken or turkey can be stirred into the filling before baking.

Do I need ramekins or can I make one large pie?
You can bake this in a large casserole dish; just adjust the baking time slightly.

Why add saffron?
Saffron adds a warm, aromatic flavor and a lovely golden hue to the sauce.

Try More Recipes:

• Ina Garten Marinated Olives
• Ina Garten Smoked Salmon Frittata
• Barefoot Contessa Mushroom Soup