Veggie Pot Pie

Inspired by the version I saw on Ask Aida, I decided to recreate this recipe with my own added flair.  The rich, luxe fennel flavor stuck out to me the most as both unique and comforting.  As I always think homemade anything tastes better, I used my grandmother's pie crust recipe for the topping (I subbed in 1/4 c. whole wheat flour instead of white for heartiness and health!), but as Aida suggests in her recipe, you can also easily use store bought pie dough or puff pastry.Ingredients:

• 1 large sweet onion, diced
• 8 fresh crimini mushrooms, quartered
• 1 white sweet potato, chopped into cubes
• 3 carrots, cleaned, peeled and chopped into cubes
• 1 bulb fennel, thin sliced
• 1 can of peas & 1/2 of the liquid in the can
• 3 Tbs. fresh chopped chives (about a palmful)
• 2 Tbs. Olive Oil
• 1 1/3 c. Veggie Stock
• 1/3 c. Dry White Wine
• 2 Tbs. Flour
• 1 Tbs. Herbs de Provence
• 1 pie dough or puff pastry (either homemade or store bought)
• Salt & Pepper
• 1 egg
• 1 Tbs. water

1.  Preheat the oven to 400 degrees F.2.  In a small bowl, whisk together one egg with 1 Tbs water and set aside (egg wash).3.  Heat 2 Tbs olive oil In a medium sized dutch oven over medium high heat. Sweat the onion until translucent, add mushrooms and allow to brown for about 5-6 minutes.4.  Add fennel to the pan, and coat evenly with the onion & mushroom mixture. Toss in a pinch of salt.

5.  Deglaze the pan with white wine and make sure to scrape up any brown bits from the bottom.6.  Allow to cook for 5 minutes, and stir in 1 Tbs. of flour. Make sure the flour is fully incorporated into the mix.

7.  Add potato and carrots, another dash of salt with pepper and continue to simmer for 1-2 minutes.8.  Add peas and 1/2 of the liquid from the can. Stir all ingredients, and simmer for 2-3 more minutes.9.  Pour in veggie stock, and lightly sprinkle in another tablespoon of flour, and add the Herbs de Provence. Make sure the flour is fully incorporated into the mixture.10.  Remove from heat, and sprinkle with the fresh chives.

11.  If you are choosing to transfer ingredients to a casserole dish, do so at this time. Cover the dutch oven or casserole dish with the pie crust. Trim the edges with a paring knife, and tuck into the pan/dish.12.  Brush the crust with eggwash, and sprinkle a light pinch of salt over the crust.13.  Place pot pie dish on a baking sheet, and bake for 30-35 minutes until crust is golden brown. Garnish with some additional chopped chives.