- Course: Main Course
- Total Time: Under 2 Hours
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 12 Times
Bring on the tastes of spring. It’s time for artichokes, peas, green beans, and new potatoes, and the fresh dill, parsley, and lemon to season them all. The sauce here has a light vegetable broth base, and the topping is a tender cream cheese crust. Frozen artichoke hearts let you put a bit of “spring” in your potpies almost any time of year.
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached all purpose flour
- 2 cup vegetable broth
- 1 tablespoon unsalted butter
- 2 medium onions; 1 halved and thinly sliced and 1 coarsely chopped
- 2 cloves garlic finely chopped
- ½ pound new or red-skinned potatoes, peeled and cut into ½-inch pieces
- 2 carrots thinly sliced crosswise
- 2 ounces green beans (a handful), cut into 1-inch pieces
- One 9-ounce package thawed frozen artichoke hearts
- 2 cups thawed frozen green peas
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons finely chopped fresh dill
- Salt and freshly ground black pepper
- Surefire Cream Cheese Crust
1. Position a rack in the middle of the oven. Preheat the oven to 375°F. Have ready a baking dish with an 8-cup capacity.
2. Make the sauce: In a medium saucepan, melt the butter over low heat. As soon as the butter melts, add the flour and increase the heat to medium. Using a wooden spoon and stirring constantly, cook the butter and flour until it is bubbling and it is just beginning to become slightly golden, about 1 minute. Using a whisk and whisking constantly, slowly pour in the vegetable broth. Keep whisking until the sauce is smooth. Bring to a gentle boil, adjusting the heat as necessary, and cook for 5 minutes. The sauce will thicken slightly to the consistency of a thick syrup. Set aside while you cook the onions.
3. Make the filling: In a large skillet, melt the butter over medium heat. Add the sliced and chopped onion and garlic and cook until the onions soften, about 5 minutes, stirring often. Add the onion mixture to the pan with the sauce. Stir in the potatoes, carrots, green beans, artichoke hearts, peas, lemon zest, lemon juice, parsley, and dill. Return the saucepan to medium heat and cook for about 10 minutes, adjusting the heat to keep the liquid at a gentle boil until the potatoes and carrots are soft, stirring often. Remove the saucepan from the heat and taste for salt and pepper. Transfer the filling to the baking dish, letting it cool for about 15 minutes while you roll the crust.
4. Lightly flour the rolling surface and rolling pin. Roll the crust dough to a shape that is 1-inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Fold ½ inch of the edge of the crust under to form a smooth edge. Use your thumb and forefinger to pinch the edge into a fluted or scalloped pattern around the edge of the dish while pressing it firmly onto the rim. Use a pastry brush to brush the top lightly with water, then sprinkle lightly with salt and pepper. Cut four 2-inch-long slits in the top of the crust to release steam while the potpie bakes.
5. Bake for about 35 minutes, or until the crust is lightly browned. Let rest for 5 minutes, then use a large spoon to cut through the crust and scoop out servings of crust and filling.
Canned vegetable broth is available in the supermarket in the soup section, but low-sodium chicken broth can be substituted.
© 2006 Elinor Klivans
Nutritional information does not include Surefire Cream Cheese Crust . For nutritional information on Surefire Cream Cheese Crust , please follow the link above.
Nutritional information is based on 12 servings.
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