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Abstract

/li></ul><h2 id="cba7">Method</h2><ol><li>Have the pie dough ready: If you’re making your own pie crust, make that first and have it chilling in the refrigerator ready to roll out once you’ve made the pot pie filling.</li><li>Melt the butter, sauté onion, add vegetables: Place the skillet over medium heat and add the butter. Once the butter melts, add the onion and sauté for about 2 minutes. Add the carrot, sweet potato, Russet potato, rosemary, sage, salt, and pepper, and sauté for 5 minutes, stirring every minute. Add the garlic and cook for 2 minutes more. When ready, the vegetables will have softened slightly, with little flecks of caramelization.</li><li>Make the roux: Sprinkle flour over the vegetables and stir to combine. Add broth and milk, stirring constantly and scraping any fond (brown bits) stuck to the pan. Bring to a boil over medium high heat, then reduce heat to medium, and simmer for 10 to 15 minutes, stirring occasionally. Stir frequently and reduce heat to low if the simmer turns to a boil. The vegetables should be fully cooked and the sauce thickened.</li><li>Remove the skillet from heat and preheat the oven: Turn off the burner, remove the pan from the heat, and stir in the peas. Preheat the oven to 375°F. Let the pot pie filling and the skillet cool while the oven preheats and you roll out the pie dough.</li><li>Roll out pie crust: On a lightly floured surface, roll your pie dough into a circle, turning the dough a quarter turn every time you pass over it with a rolling pin until it is 11 inches in diameter. Drape the dough over the rolling pin. Use the rolling pin to place the circle of dough over the filling in the pan. Gently press the dough against the filling and up the sides of the pan. Cut 2 to 4 slits, 2 inches each, in the pie crust to allow steam t

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o escape.</li><li>Bake: Place the skillet in the 375°F oven and bake for 25 minutes. After 25 minutes, increase the heat to 425°F and bake 5 to 10 minutes further until the crust is flaky and deeply golden. Remove from oven and let cool for 5 to 10 minutes.</li><li>Serve: Scoop piping-hot portions into serving bowls. Perfect for nights when there is a chill in the air.</li></ol><h2 id="1f7b">Wine Pairing</h2><p id="a4a3">Now, to salvage this abomination of a dish, I recommend pairing it with a full-bodied Chardonnay to help cut through the heaviness of the root vegetables and bring some much-needed balance to the meal. I’d suggest a bottle of Rombauer Vineyards Chardonnay to help elevate this pitiful pot pie to something that might almost be palatable.</p><figure id="ec1d"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/0*hNxDri23SAu1Bc6D.gif"><figcaption></figcaption></figure><p id="ecfd"><a href="https://readmedium.com/recipe-what-on-earth-is-this-angel-fruit-trifle-supposed-to-be-06f362faf5d3">RECIPE — What On Earth Is This Angel Fruit Trifle Supposed To Be?</a></p><h2 id="c2bc">Bon Appétit</h2><p id="656d">If you’ve managed to elevate a cast iron skillet root vegetable pot pie to a glorious, golden masterpiece, with tender root vegetables and a perfectly flaky crust, then you might just be onto something. If you’re hungry for more sensational skillet recipes that will elevate your culinary prowess, consider hitting that subscribe button for a journey into the world of savory delights. And if, by some miracle, you’ve unlocked the secret to creating the ultimate root vegetable pot pie, share your wisdom in the comments. Or, perhaps it’s best to quietly enjoy your skillet pot pie, knowing that it’s a rare gem in a world of culinary mediocrity.</p></article></body>

RECIPE — What On Earth Is This Pitiful Excuse For A Root Vegetable Pot Pie?

The kitchen is the heart of the home. — Anonymous

RECIPE — What On Earth Possessed You To Create Such An Excessive Chocolate Cake?

This recipe for a root vegetable skillet pot pie is so poorly executed, it’s a wonder anyone would even consider attempting it. But since you’ve managed to find your way to me, I suppose it’s my duty to guide you through this disaster waiting to happen. Let’s not beat around the bush — the star of this sorry excuse for a dish is the root vegetables, and they need to be the best they can be.

Root Vegetable Skillet Pot Pie

Ingredients

  • 1 pie crust
  • 3 tablespoons salted butter
  • 1/2 large yellow onion, diced
  • 2 large carrots, diced
  • 1 large sweet potato (1 1/2 cups), peeled and diced
  • 1 large Russet potato (1 1/2 cups), peeled and diced
  • 2 small sprigs (1/2 tablespoon) fresh rosemary, minced
  • 1/2 teaspoon dried rubbed sage
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons garlic, thinly sliced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups no-chicken broth or vegetable broth
  • 1 cup whole milk
  • 1 cup frozen peas

Method

  1. Have the pie dough ready: If you’re making your own pie crust, make that first and have it chilling in the refrigerator ready to roll out once you’ve made the pot pie filling.
  2. Melt the butter, sauté onion, add vegetables: Place the skillet over medium heat and add the butter. Once the butter melts, add the onion and sauté for about 2 minutes. Add the carrot, sweet potato, Russet potato, rosemary, sage, salt, and pepper, and sauté for 5 minutes, stirring every minute. Add the garlic and cook for 2 minutes more. When ready, the vegetables will have softened slightly, with little flecks of caramelization.
  3. Make the roux: Sprinkle flour over the vegetables and stir to combine. Add broth and milk, stirring constantly and scraping any fond (brown bits) stuck to the pan. Bring to a boil over medium high heat, then reduce heat to medium, and simmer for 10 to 15 minutes, stirring occasionally. Stir frequently and reduce heat to low if the simmer turns to a boil. The vegetables should be fully cooked and the sauce thickened.
  4. Remove the skillet from heat and preheat the oven: Turn off the burner, remove the pan from the heat, and stir in the peas. Preheat the oven to 375°F. Let the pot pie filling and the skillet cool while the oven preheats and you roll out the pie dough.
  5. Roll out pie crust: On a lightly floured surface, roll your pie dough into a circle, turning the dough a quarter turn every time you pass over it with a rolling pin until it is 11 inches in diameter. Drape the dough over the rolling pin. Use the rolling pin to place the circle of dough over the filling in the pan. Gently press the dough against the filling and up the sides of the pan. Cut 2 to 4 slits, 2 inches each, in the pie crust to allow steam to escape.
  6. Bake: Place the skillet in the 375°F oven and bake for 25 minutes. After 25 minutes, increase the heat to 425°F and bake 5 to 10 minutes further until the crust is flaky and deeply golden. Remove from oven and let cool for 5 to 10 minutes.
  7. Serve: Scoop piping-hot portions into serving bowls. Perfect for nights when there is a chill in the air.

Wine Pairing

Now, to salvage this abomination of a dish, I recommend pairing it with a full-bodied Chardonnay to help cut through the heaviness of the root vegetables and bring some much-needed balance to the meal. I’d suggest a bottle of Rombauer Vineyards Chardonnay to help elevate this pitiful pot pie to something that might almost be palatable.

RECIPE — What On Earth Is This Angel Fruit Trifle Supposed To Be?

Bon Appétit

If you’ve managed to elevate a cast iron skillet root vegetable pot pie to a glorious, golden masterpiece, with tender root vegetables and a perfectly flaky crust, then you might just be onto something. If you’re hungry for more sensational skillet recipes that will elevate your culinary prowess, consider hitting that subscribe button for a journey into the world of savory delights. And if, by some miracle, you’ve unlocked the secret to creating the ultimate root vegetable pot pie, share your wisdom in the comments. Or, perhaps it’s best to quietly enjoy your skillet pot pie, knowing that it’s a rare gem in a world of culinary mediocrity.

Pitiful
Excuse
Vegetable
Root
Earth
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