Megan Mitchell

Megan Mitchell Instagram – A vegetable pot pie that isn’t lacking in flavor or texture. Mine is packed full of delicious organic veggies from @CalOrganicFarms like carrots, celery, chard, potatoes and parsnips. The ideal cozy #onepotmeal to warm you up on these chilly winter nights. #ad Recipe👇🏼⁣
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Ingredients:⁣
• 1/4 cup unsalted butter⁣
• EVOO, for drizzling⁣
• 5 green onions, thinly sliced ⁣
• 4 carrots, scrubbed clean, cut into 1/2-inch pieces ⁣
• 3 celery stalks, cut into 1/2-inch pieces⁣
• 2 medium parsnips, scrubbed clean, cut into 1/2-inch pieces⁣
• Kosher salt and black pepper, to taste⁣
• 2 garlic cloves, minced⁣
• 1 tbsp. each minced thyme and rosemary ⁣
• 1/4 cup AP flour⁣
• 3 cups vegetable broth⁣
• 1 small bunch green chard, washed and roughly chopped⁣
• 5 Yukon gold potatoes, peeled and cut into 1/2-inch pieces⁣
• 3/4 cup heavy cream ⁣
• 1 cup frozen peas⁣
• 1 sheet puff pastry, defrosted ⁣
• 1 egg, lightly beaten ⁣
• Flaked sea salt, for topping⁣
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Directions:⁣
• Preheat oven to 400F⁣
• Bring a large 12-inch low braiser up to heat over medium. Melt in the butter and 1-2 tbsp. of EVOO. Add in onions, carrots, celery and parsnips. Sauté for 10 minutes stirring often. Season with salt and pepper⁣
• Add in the garlic, thyme and rosemary. Cook for 2 minutes or until fragrant. Next add in the flour and cook about 2 minutes. If the skillet looks too dry add in 1-2 tbsp. of EVOO as needed⁣
• Turn heat to low, add in the stock and stir, followed by the chard, potatoes and heavy cream. Remove from heat and stir in the peas. Taste for seasoning⁣
• Unfold the pastry and roll out any creases. Place on top of the mixture, it won’t reach the sides but that’s okay. Brush with the beaten egg then sprinkle with flaked salt⁣
• Bake for 25-30 minutes or until the crust is golden brown, puffed and the mixture is bubbling⁣ | Posted on 28/Jan/2024 20:21:22