Refrigerator clean-up part two: vegetable pot pie. And it was epic. I cleared out an entire bin’s worth of vegetables. I chipped away at that icy block in the back of my freezer and uncovered a half empty bag of peas. I even put that tiny box of saffron buried in my pantry to good use.
The thing with pot pie is that you can put pretty much anything in it. Leftover chicken or turkey? Throw it in. A medley of wilted vegetables? Go for it. Pot pie is the ultimate refrigerator clean out meal.
This recipe makes two small pot pies. I have individual baking dishes that are kind of like large ramekins, but you can use a deep baking dish, a Pyrex plate, whatever you have. It’s not meant to be fancy. Just delicious.
Ingredients (makes two pot pies):
- 1 medium onion
- 2 - 3 carrots (about 1 cup diced)
- 2 - 3 potatoes (depending on size, about 1 cup diced)
- 1 bunch of white turnips (about 1 cup diced)
- 1/2 cup of frozen peas
- 2 cups of baby spinach
- 2 tablespoons of butter
- 2 and 1/2 tablespoons of flour
- 1 can of vegetable stock (about 2 cups)
- 1/2 sheet of frozen puff pastry, defrosted.
- 1/4 teaspoon of ground black pepper
- pinch of saffron (optional, but really worth it)
Make the pot pies:
Preheat the oven to 400 degrees.
Meanwhile, add the butter to a pot and cook over medium-low heat. Chop the onion finely, add to the pot and stir. While the onions are cooking, chop the turnips, potatoes and carrots and add to the pot. Cook for about ten to fifteen minutes, stirring frequently, until softened. Add the frozen peas and cook for another five minutes. Add the flour, stir so that all of the vegetables are coated with the flour, and cook for a minute or two, stirring constantly.
Add the vegetable stock to the pot, ground black pepper, and saffron (if using), raise the heat to medium, and cook for about ten minutes, stirring frequently. Add the spinach and cook for another five to ten minutes. You’ll know when it’s ready when the liquid is like a thin gravy.
Spoon the filling into whatever baking dish(es) you are using. The filling will likely spill over, so it’s a good idea to put a cookie sheet underneath. Cut the puff pastry dough to fit your dish (I cut mine in half), roll out (or, if you are like me, pull it gently with your hands), and place it on top of the filling, making sure to press down along the edges to form a seal. Cut a few holes in the dough with a knife and bake at 400 degrees for about thirty minutes.
When the pastry is golden and the filling is bubbling, the pot pie is done. Let them cool a bit and then eat one now. Freeze the second one for another time.