Barefoot Bloggers: Veggie Pot Pie

The second recipe for October's Barefoot Bloggers was a yummy one: Veggie Pot Pie. Thanks, Deb, for a great selection!

I have to confess, however, that a lack of some ingredients (and a big lack of talent and time!) made me deviate more than a little from the recipe. For Ina's awesome version, click on the link above. Below, you'll find my version. While it may not have tasted as good as the original, it wasn't bad - and it was a whole lot quicker!


Ingredients:

• 12 tablespoons unsalted butter (1 1/2 sticks)
• 2 cups sliced yellow onions (2 onions)
• 1 tsp dried fennel
• 1/2 cup all-purpose flour
• 2 1/2 cups good chicken stock
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons heavy cream
• 1 1/2 cups large-diced potatoes (1/2 pound)
• 1 package frozen butternut squash
• 2 cups frozen mixed veggies
• 1 1/2 cups frozen small whole onions (1/2 pound)
• 1/2 cup minced flat-leaf parsley
• 6 frozen pastry shells

Bake the pastry shells according to package directions.

Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve and add to the sauce. Add the squash, frozen onions, frozen veggies, and parsley to the sauce.

Pour over warm pastry shells.