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Vegetable Pot Pie

Cooking Times

Ready in: 1 hour
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6-8

Ingredients

  • 1/4 cup unsalted butter
  • Extra Virgin Olive Oil, for drizzling
  • 5 stalks Cal-Organic Farms green onions
  • 4 Cal-Organic Bunch Carrots
  • 3-4 celery stalks
  • 2 medium parsnips
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 garlic cloves, minced
  • 1 tbsp minced thyme
  • 1 tbsp minced rosemary
  • 1/4 cup All-Purpose flour
  • 3 cups vegetable broth
  • 1 bunch Cal-Organic Farms rainbow chard
  • 5 medium Cal-Organic Farms gold potatoes
  • 3/4 cup heavy cream
  • 1 cup frozen peas
  • 1 sheet puff pastry, defrosted
  • 1 egg, lightly beaten
  • Flaked sea salt, for topping

Directions

1. Preheat oven to 400F.

2. Wash the green onions, carrots, celery, parsnips, chard, and potatoes. Thinly slice the green onions. Peel the carrots and potatoes and chop into ½-inch pieces. Chop the celery into 1/2-inch pieces and roughly chop the chard.

3. Bring a large 12-inch cast iron skillet or braiser up to medium heat. Melt in the butter and 1-2 tbsp. of EVOO. Add in the onions, carrots, celery, and parsnips. Sauté for 10 minutes or until they begin to soften, stirring often. Season with salt and pepper.

4. Add in the garlic, thyme, and rosemary. Cook for 2 minutes or until fragrant. Next add in the flour and cook until toasty, about 2 minutes. If the skillet looks too dry add in 1-2 tbsp. of EVOO as needed.

5. Turn the 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.

6. Unfold the pastry and using a rolling pin, 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.

Recipe Courtesy of Megan Mitchell

Tips for storing carrots

  • 1
    Containers

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3
    Temperature

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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