In the Kitchen: Winter Vegetable Pot Pie

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(WTNH)– GM Michael LaTronica and Head Chef Robert LaTronica from Wheelers Restaurant & Taproom shows us how to make Winter Vegetable Pot Pie.

To find out what the new items on the menu are and to learn how to make a Winter Vegetable Pot Pie, check out the video.

Winter Vegetable Pot Pie
Vegetables:
Rutabega
Carrot
Golden Apple
Sunchoke
Parsnip

Rainbow Chard
Cut all root vegetables into like sized pieces
Blanch in heavily salted water until just fork tender (time will vary with size of vegetables)
Strain into a colander and cool with ice water

Pot Pie Gravy:
Cut equal parts:
1c Celery
1c Carrot
1c Onion
Sweat in pan until thoroughly cooked, but no color has been achieved.
– add –
1 tbsp ground caraway seed
1 tbsp ground fennel seed
1 tbsp roasted garlic paste
salt & pepper to taste
¾ qt of heavy cream
Puree in blender until completely smooth, adding additional cream if needed, mixture should be thick,

Cheddar Biscuit Crust
2c AP flour
1tbsp baking powder
½ tsp salt
½ cup butter, cut into many many pieces
¾ cup milk

Combine all dry ingredients.

Add cold butter chips into dry goods, cut into dough until consistence is like wet sandy clumps

Add milk and combine into a sticky ball.

Roll out onto a flour board to a thickness of ½ inch. Cut into rounds either freeze on a sheet pan or set aside to top pot pie.

Bring oil to smoking in a saute pan. Add vegetables and brown quickly. Add swiss chard and fold into rood vegetable mix. Add vegetable gravy to pan, thinning out with cream if necessary.

Bring to a boil and cook 4-5 minutes. Pour into appropriately sized serving container.

Add biscuit rounds to top off pot pie and bake 10-12 minutes @ *350 or until top is golden brown and flakey. Add cheddar cheese and fresh chives to serve.

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