Pot Pie

I could eat this pie for dinner for the rest of my life! (and I probably will)


This isn’t your typical chicken pot pie recipe. It includes roasted beets and potatoes, carrots and a delicious homemade crust. I know I’ll be making this recipe for the rest of my life! And it’s so versatile. If you don’t like beets throw in a different vegetable. Don’t want chicken? Take it out! You can absolutely use a store bought crust, but if you have the time you should try out the homemade one. It’s really rewarding to make something from scratch and have it turn out better than you hoped!


My good friend taste tested it for me and has asked me to make it again every day since! Make this pie for yourself and your friends. Try it with your leftover Thanksgiving turkey :) Enjoy!


Makes 1 pie


Ingredients

Pie dough

2 ½ cups all purpose flour

1 cup butter, cold and diced

½ cup ice water

½ tsp salt


Pie

1 cup shredded chicken (optional - I used rotisserie)

2 cups potatoes, cubed

1 cup beet, cubed

1 cup carrots

2 cups vegetable stock

½ cup onion

2 sprigs thyme

3 sprigs parsley

3 Tbsp olive oil

3 Tbsp flour

Salt and pepper


Instructions

1. Prep the pie dough at least 4 hours before making the pie or overnight. Mix flour and salt in a large bowl. Add cubed butter and work it through with your fingers until it resembles sand. Add ice cold water one tablespoon at a time until the dough is formed. Wrap in plastic wrap and refrigerate.

2. Preheat the oven to 375 degrees Fahrenheit. Cube the potatoes and beets. Cut the beets slightly smaller than the potatoes so the cooking time is the same. Add a tablespoon of olive oil and salt to taste. Roast for 15 minutes (or until soft), tossing halfway.

3. Chop the onion and heat with the vegetable stock, thyme and parsley until it reaches a boil and set aside for 15 minutes to steep.

4. In a saucepan over medium heat add 3 tablespoons olive oil and flour and stir constantly for 2 minutes. Remove the thyme and parsley from the stock and add to stock to the saucepan. Season with salt and pepper, boil, then simmer for 10 minutes.

5. During this time chop your carrots into bite size pieces. Remove the beets and potatoes from the oven and add to the sauce with the chicken (if using) and carrots. Mix thoroughly and leave on low.

6. Preheat the oven to 400 degrees Fahrenheit.

7. Cut your pie dough in two and dust a large surface with flour. Roll out to ¼ inch thickness. Place in pie dish or cast iron skillet, pressing it against the sides and cutting off the excess. Fill with pie filling and repeat with the top of the pie. Make incisions in the top to allow steam to release and decorate with the excess dough.

8. Bake for 30-35 minutes.



 2019 // LUCY LAFRANCHISE