Paneer Pot Pie
AuthorPriyanka SivaramakrishnanDifficultyIntermediateCrispy, flaky, homey paneer pot pie to comfort your soul.
Prepare the pie crust as per the instructions given above.
For the filling, heat up some oil in a saucepan and saute the carrots, mushrooms and potatoes for about 10 minutes. You just want to pre-cook them a little so that they are not raw in the pie. Remove from heat and set aside.
In the same saucepan, melt the butter and cook the onions and garlic over medium heat. Once the onions turn translucent and the raw aroma of the garlic goes away, add the flour, salt, pepper, broth, and fresh cream. Whisk until there are no lumps remaining. Let it simmer on lower heat until the gravy has thickened nicely. Once satisfied, take it off heat.
Pre-heat the oven to 425 F.
Take the rolled out pie crust and carefully let it sit in your pie pan. Gently use your fingers to make sure that the dough is neatly tucked in, making sure that it is smooth along the pan. Don't trim off the edges yet.
Add all the vegetable, topping it with the frozen ones (of using) and pour the sauce over it. Cover the pie with the other piece of pie crust. Press down the edges to make sure that the pie is completely sealed. Trim the edges and using your knuckle, crimp the edges. Slice a few slits on the top with a sharp knife.
Brush the pastry with an egg wash (beaten egg) and into the oven it foes for 30-35 minutes or until the crust is golden. Let the pie rest for 10 minutes before serving.
Ingredients
Directions
Prepare the pie crust as per the instructions given above.
For the filling, heat up some oil in a saucepan and saute the carrots, mushrooms and potatoes for about 10 minutes. You just want to pre-cook them a little so that they are not raw in the pie. Remove from heat and set aside.
In the same saucepan, melt the butter and cook the onions and garlic over medium heat. Once the onions turn translucent and the raw aroma of the garlic goes away, add the flour, salt, pepper, broth, and fresh cream. Whisk until there are no lumps remaining. Let it simmer on lower heat until the gravy has thickened nicely. Once satisfied, take it off heat.
Pre-heat the oven to 425 F.
Take the rolled out pie crust and carefully let it sit in your pie pan. Gently use your fingers to make sure that the dough is neatly tucked in, making sure that it is smooth along the pan. Don't trim off the edges yet.
Add all the vegetable, topping it with the frozen ones (of using) and pour the sauce over it. Cover the pie with the other piece of pie crust. Press down the edges to make sure that the pie is completely sealed. Trim the edges and using your knuckle, crimp the edges. Slice a few slits on the top with a sharp knife.
Brush the pastry with an egg wash (beaten egg) and into the oven it foes for 30-35 minutes or until the crust is golden. Let the pie rest for 10 minutes before serving.