Recipe chosen by: Deb of Kahakai Kitchen
Link to Recipe: Vegetable Pot Pie
Wooo, this is some rich pot pie. Awesome and tasty and filling, but rich.
I wasn't sure about the fennel bulb, and I've never used saffron threads. But I decided to trust Ina, and do the recipe with no (okay, a few small) modifications.
I opted for ready made pie crust on one big pie (my very deep dish cassarole dish, actually). I also skipped the asparagus tips. I went trolling the produce aisle for a replacement, but green beans just didn't look like a good replacement.
I also roasted the veggies instead of boiling. Almost forgot that...
The sauce was rich and complex, and I loved the butternut squash and the fennel bulb.
As good as it was though, I'm not sure I'll make this again. It seemed like it took forever. Although since I roasted the veggies, it probably wasn't as long as it seemed. (I just had a problem finding a couple of hours to make dinner. Working late, etc left me making this half-way one night and finishing it the next.)
I might pull this one out for a homey and yet fancy dinner for guests. Add some chicken and the asparagus tips, and bake in the individual bowls - that would be pretty nice. (But I think I'd really, really have to like the guests.)
So, one more recipe where Ina hit it out of the park. A big thanks to Deb for picking a great recipe! Don't forget to check out the rest of the Barefoot Bloggers to see how they liked it.