Skillet Spring Vegetable Pot Pie
By America's Test KitchenPublished on June 30, 2009
Time
2 hours
Yield
Serves 4
Ingredients
6 tablespoons unsalted butter, divided1 pound white mushrooms, trimmed and quarteredPinch plus ½ teaspoon table salt, divided3 carrots, peeled and cut crosswise ¼ inch thick2 pounds leeks, white and light-green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly5 garlic cloves, minced¼ cup all-purpose flour, plus extra for dusting⅓ cup dry vermouth or dry white wine 2 cups low-sodium vegetable broth ½ cup heavy cream 1 pound asparagus, trimmed and cut on bias into ½-inch lengths1 cup frozen peas 2 teaspoons minced fresh tarragon 1 teaspoon grated lemon zest 1 (9½ by 9-inch) sheet puff pastry, thawed at room temperature for 30 minutes1 large egg, slightly beaten
Before You Begin
While we prefer the mild flavor of vegetable broth in this recipe, low-sodium chicken broth may be substituted. If desired, cut the pastry into 12 large circles using a 3-inch round cutter instead of cutting it into rectangles in step 5; don’t twist the cutter when stamping out the pastry rounds, or the pastry will rise crookedly during baking.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Melt 3 tablespoons butter in 12-inch ovensafe skillet over medium-high heat. Add mushrooms and pinch salt and cook, stirring often, until mushrooms release their liquid and begin to brown, about 10 minutes. Transfer mushrooms to bowl.
- Melt remaining 3 tablespoons butter in now-empty skillet over medium heat. Add carrots, leeks, and remaining ½ teaspoon salt and cook, stirring often, until leeks begin to soften, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until flour is incorporated, about 1 minute.
- Slowly stir in vermouth and cook until evaporated, about 30 seconds. Slowly stir in broth and cream, bring to simmer, and cook until thickened, about 2 minutes.
- Off heat, stir in cooked mushrooms, asparagus, peas, tarragon, and lemon zest and season with salt and pepper to taste. Cover to keep warm.
- Line baking sheet with parchment paper. Dust counter lightly with flour and unfold sheet of puff pastry. Use pizza cutter or sharp paring knife to cut dough into 12 rectangles.
- Brush each square with egg and transfer to baking sheet. Freeze dough for 10 minutes. Remove pan from freezer and place it directly in oven. Bake for 10 minutes or until rectangles are puffed and lightly browned. Let cool slightly.
- Reduce oven to 400 degrees. When cool enough to handle, transfer baked puff-pastry rectangles on top of filling. Bake pot pie until pastry is deep golden brown and filling is bubbling, 13 to 15 minutes. Let pot pie cool for 10 minutes before serving.
Time
2 hoursYield
Serves 4Ingredients
6 tablespoons unsalted butter, divided
1 pound white mushrooms, trimmed and quartered
Pinch plus ½ teaspoon table salt, divided
3 carrots, peeled and cut crosswise ¼ inch thick
2 pounds leeks, white and light-green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly
5 garlic cloves, minced
¼ cup all-purpose flour, plus extra for dusting
⅓ cup dry vermouth or dry white wine
2 cups low-sodium vegetable broth
½ cup heavy cream
1 pound asparagus, trimmed and cut on bias into ½-inch lengths
1 cup frozen peas
2 teaspoons minced fresh tarragon
1 teaspoon grated lemon zest
1 (9½ by 9-inch) sheet puff pastry, thawed at room temperature for 30 minutes
1 large egg, slightly beaten
Test Kitchen Techniques
Ingredients
6 tablespoons unsalted butter, divided
1 pound white mushrooms, trimmed and quartered
Pinch plus ½ teaspoon table salt, divided
3 carrots, peeled and cut crosswise ¼ inch thick
2 pounds leeks, white and light-green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly
5 garlic cloves, minced
¼ cup all-purpose flour, plus extra for dusting
⅓ cup dry vermouth or dry white wine
2 cups low-sodium vegetable broth
½ cup heavy cream
1 pound asparagus, trimmed and cut on bias into ½-inch lengths
1 cup frozen peas
2 teaspoons minced fresh tarragon
1 teaspoon grated lemon zest
1 (9½ by 9-inch) sheet puff pastry, thawed at room temperature for 30 minutes
1 large egg, slightly beaten
Test Kitchen Techniques
Ingredients
6 tablespoons unsalted butter, divided
1 pound white mushrooms, trimmed and quartered
Pinch plus ½ teaspoon table salt, divided
3 carrots, peeled and cut crosswise ¼ inch thick
2 pounds leeks, white and light-green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly
5 garlic cloves, minced
¼ cup all-purpose flour, plus extra for dusting
⅓ cup dry vermouth or dry white wine
2 cups low-sodium vegetable broth
½ cup heavy cream
1 pound asparagus, trimmed and cut on bias into ½-inch lengths
1 cup frozen peas
2 teaspoons minced fresh tarragon
1 teaspoon grated lemon zest
1 (9½ by 9-inch) sheet puff pastry, thawed at room temperature for 30 minutes
1 large egg, slightly beaten
Test Kitchen Techniques
Why This Recipe Works
Identifying the best mix for a pot pie filling was the crux of our spring vegetable pot pie recipe testing. We chose to replace the onions in the winter root vegetable pot pie with leeks and omit the celery altogether because of its pervasive flavor. We kept the carrots to lend sweetness and color to the filling, as well as white mushrooms. Frozen peas, added just before baking, also added a sweet flavor. Asparagus would be the spring vegetable star of the show, and it was easy to incorporate into our spring vegetable pot pie recipe: We simply stirred raw sliced asparagus into the hot filling.
Before You Begin
While we prefer the mild flavor of vegetable broth in this recipe, low-sodium chicken broth may be substituted. If desired, cut the pastry into 12 large circles using a 3-inch round cutter instead of cutting it into rectangles in step 5; don’t twist the cutter when stamping out the pastry rounds, or the pastry will rise crookedly during baking.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Melt 3 tablespoons butter in 12-inch ovensafe skillet over medium-high heat. Add mushrooms and pinch salt and cook, stirring often, until mushrooms release their liquid and begin to brown, about 10 minutes. Transfer mushrooms to bowl.
- Melt remaining 3 tablespoons butter in now-empty skillet over medium heat. Add carrots, leeks, and remaining ½ teaspoon salt and cook, stirring often, until leeks begin to soften, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until flour is incorporated, about 1 minute.
- Slowly stir in vermouth and cook until evaporated, about 30 seconds. Slowly stir in broth and cream, bring to simmer, and cook until thickened, about 2 minutes.
- Off heat, stir in cooked mushrooms, asparagus, peas, tarragon, and lemon zest and season with salt and pepper to taste. Cover to keep warm.
- Line baking sheet with parchment paper. Dust counter lightly with flour and unfold sheet of puff pastry. Use pizza cutter or sharp paring knife to cut dough into 12 rectangles.
- Brush each square with egg and transfer to baking sheet. Freeze dough for 10 minutes. Remove pan from freezer and place it directly in oven. Bake for 10 minutes or until rectangles are puffed and lightly browned. Let cool slightly.
- Reduce oven to 400 degrees. When cool enough to handle, transfer baked puff-pastry rectangles on top of filling. Bake pot pie until pastry is deep golden brown and filling is bubbling, 13 to 15 minutes. Let pot pie cool for 10 minutes before serving.
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