FOOD FOR THE SOUL – Comfort food when the temperature changes: Vegetable Pot Pie

By Chef Beverly Lee

As summer rolls into fall and the temperatures begin to cool down, I always find comfort in foods that remind me of my childhood. When I was growing up, my mom never had time to make chicken pot pie so my sister and I normally found our comfort in the Swanson frozen variety. As a chef, I have now reconstructed the old-school version and also made it vegetarian with a unique presentation. Enjoy my gourmet version of Vegetable Pot Pie with Lattice Crust. Pot pie will never be the same again. Bon appètit!

Vegetable Pot Pie

Serves: 4

Pie crust or puff pastry, thawed completely,
cut into strips
Egg wash
Truffle salt or other finishing salt
Pepper to taste
Olive oil
½ onion, small dice
1 red pepper, medium dice
1 green pepper, medium dice
1 cup corn
1 cup carrots, medium dice, blanched
1 red potato, medium dice, blanched
5 stalks asparagus, medium dice, blanched
½ teaspoon cayenne pepper (optional)
Truffle butter
1½ tablespoons flour
1 cup vegetable stock plus more if needed, warm
1 tablespoon cream

Preheat oven to 325 degrees F. Take the crust and work directly on a baking sheet lined with parchment paper or silpat. Make the lattice pattern with the strips, then cut with a ring cutter to the desired size, based on the size of the bowls in which the pot pies will be baked in. Brush with egg wash and sprinkle with truffle salt and pepper. Bake the lattice for 7-12 minutes or until golden brown.

While the pastry is cooking, heat a large skillet on high heat with 2 tablespoons of olive oil. Add the onion and sauté for 2 minutes. Then add the next 6 vegetables and sauté for an additional 3-4 minutes. Add the garlic and cayenne pepper to the mix. Add 1 teaspoon of truffle salt, 1 tablespoon truffle butter and 1 teaspoon of olive oil along with the flour. Coat the vegetables in the flour and cook this for 2 minutes. Add the vegetable stock and cream and stir completely to combine. This will begin to thicken and, if the mixture is too thick, add more stock. Once the vegetables in the gravy are cooked, set aside for service.

To plate, warm ramekins and spoon vegetable gravy mixture into each. Top each dish with a pie crust and place dish on a saucer for service. Serve warm with crusty bread or garlic crostini.

Beverly Lee is a Private Chef & Culinary Instructor
www.chefbevlee.com • (702) 232-5430