Vegetable Pot Pie

Cookbook Recipe #18

Another Ina Garten recipe this week. I also saw her making this on the Food Network this weekend and have looked at it several times in her cookbook that I have. I always thought it looked and sounded so good.  I have been reluctant to make it though because I love chicken pot pie so much. It is really hard to stray from your favorites I think.

The best thing about this recipe was that I made homemade cream of chicken basically. I was mixing up all the ingredients and tasted it and was like "wow it tastes like real cream of chicken!" I know I have said it before but I love the feeling of making something homemade and it tastes like a store bought convenience item.

Although I liked this recipe it is probably my least favorite that I have made so far. Phil really liked it. I think I should have boiled the vegetables less because the vegetables were a lot softer then I would have liked. Other then that the flavor was really good. It is hard to compare to regular chicken pot pie!

Vegetable Pot Pie
Adapted from Barefoot Contessa Parties by Ina Garten


12 tablespoons butter
1/2 cup flour
2 1/2 cups chicken broth
1/2 teaspoon onion salt
Salt
Pepper
3 tablespoons heavy cream
1 1/2 cups asparagus tips
1 1/2 cups peeled and diced white potatoes
1 1/2 cups peeled and diced carrots
1 1/2 cups peeled and diced butternut squash
1/2 cup minced parsley
1 box refrigerated pie crust

Preheat oven to 375 degrees.

Melt the butter in a large pot over medium heat. Add the flour and reduce heat to low and cook for 3 minutes, stirring occasionally. Slowly add the broth, salt and pepper and bring to a boil. Simmer for 5 more minutes. Add heavy cream and season to taste.

Cook the potatoes in boiling water for 10 minutes. Take out and add asparagus, carrots and squash. Cook for 5 minutes. Drain well and add the vegetables and parsley to the sauce and mix well.

Put one pie crust in the bottom of a pie plate. Pour the filling into pie plate and top with other pie crust.  Pinch the pie crusts together. Make vents in top of crust.

Bake for 45 minutes.

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