Winter Vegetable Pot Pie with Parmesan Rye Crust / by Chelsea Zwieg

I'm sometimes astounded by the things that I found exciting when I was little. I probably had so much good food that I was unaware of and yet, my idea of a special dinner was chicken pot pie. Not pot pie that has been passed down from generation to generation in a time-honored tradition. Nope. I'm talking about the microwavable pot pies that come in those little paper containers that you could let cool off for six days and they still scald you with creamy, soupy filling. I lived for that. That and Kid Cuisine. I wasn't too hard to please. 

My tastes may have changed a little since then, but I still find something so comforting about pot pie. For this recipe I made the filling a little closer to a bourguignon than the usual cream-based filling in pot pies. Mainly because I made beef bourguignon for a dinner party a few nights ago and despite the risk of ending up like Julie Powell, it all worked out deliciously and now I just want all of my food cooked in red wine. 

The vegetables are simmered in red wine and vegetable stock which produces a thick and rich stew that will warm you from the inside out. Then it is topped with a Parmesan Rye crust which adds a rustic, savory flavor that goes perfectly with the red wine. 

I'm not sure if little me would have approved. But 22 year old me definitely does. Little me probably would have just asked for another TV dinner. 

Winter Vegetable Pot Pie with Parmesan Rye Crust 

Crust adapted from Martha Stewart 

Makes 1 9'' Pot Pie

| Ingredients

  • 3/4 cup rye flour
  • 1/2 cup all-purpose flour 
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper 
  • 1/2 cup shredded Parmesan-Reggiano cheese 
  • 1/2 cup cold unsalted butter, cut into 1/2 inch cubes
  • 3-5 tbsp. ice water 
  • 2 medium carrots, cut into diagonal slices
  • 2 small portobello mushrooms, diced
  • 1 parsnip, diced
  • 1 russet potato, diced 
  • 1 cup butternut squash, diced (if you're looking for a way to use up the extras, make these tacos!) 
  • 1 small yellow onion, diced 
  • 2 tbsp. olive oil
  • 1 cup vegetable stock (beef or chicken stock will add great flavor too)
  • 1 cup dry red wine
  • 2 tbsp. butter
  • 2 tbsp. flour 

| Instructions

  • In a food processor, pulse flours, salt and pepper until combined. Add cheese and pulse until just combined. Sprinkle butter pieces over the top of the flour mixture. Pulse until the mixture resembles a coarse meal. There should be a few pea-size pieces of butter left, but not many.
  • Add 3 tbsp. of water. Pulse until dough begins to hold together when squeezed. Add more water if necessary and pulse until mixture just comes together. Form dough into a thin disk, wrap in plastic wrap and refrigerate until firm, about 1 hour. 
  • Bring a pot of salted water to a boil. Add potatoes and boil until tender, 8-10 minutes. Drain potatoes, place in a large bowl and set aside. 
  • Meanwhile, heat 1 tbsp. olive oil in a skillet over medium-high heat. Add mushrooms and sauté until just tender and beginning to brown, about 3 minutes. Transfer mushrooms to bowl with potatoes. 
  • Add 1 more tbsp. olive oil to skillet and add carrots, parsnip and squash. Sauté until just tender (be careful not to overcook them in this step or the pie will turn into veggie mush). Remove vegetables from the skillet and add to the bowl with mushrooms and potatoes. 
  • Wipe skillet with a paper towel and add 1 tbsp. butter. Melt butter over medium heat and add onion. Sauté until onion begins to brown. Add the reserved vegetables and potatoes to the skillet. Increase heat to medium-high, add red wine and cook, stirring occasionally, until wine is reduced by half, about 5 minutes. 
  • Add the stock and reduce the heat until the stew is no longer boiling, just simmering. While the vegetables simmer, mash 1 tbsp. softened butter and 2 tbsp. flour together with a fork. Whisk flour-butter mixture into the stew. If it is not thick enough, add more flour in small (tsp.) amounts until it reaches the desired consistency. 
  • Remove the pan from the heat and set aside. Preheat oven to 375. Remove the dough from the refrigerator and allow it to sit out for 5-10 minutes. Transfer dough to a well-floured surface and roll it into an 9 inch disk. Carefully, lay the dough over the top of the skillet and press dough along the edges of the pan. (Alternatively, this can be baked in a pie dish. Just transfer the vegetables to the pie pan after you remove them from the stove and lay dough over the top of the pie dish).
  • Cut 2 slits int the center of the dough. Bake 30-35 minutes until the curst is golden brown and the filling is bubbling. Let cool 10 minutes before serving.