Name: Vegetable Pot Pie with Fennel, Artichoke Hearts, and Tarragon
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 10 tablespoons unsalted butter; 1 medium onion (chopped); 2 celery ribs (thinly sliced); 1 small fennel bulb (bottom sliced off, fronds removed, then chopped); 1.5 cups all-purpose flour (plus 2 tablespoons); 1 cup milk (regular, low-fat, or fat-free); 1 cup vegetable broth; 0.333 cup heavy cream (plus 1/4 cup); 12 ounces package frozen artichoke hearts (thawed and quartered); 1 cup shelled fresh peas (or thawed frozen peas); 2 jarred roasted red peppers (or pimientos, chopped); 1 teaspoon packed chopped tarragon leaves (or 1/2 teaspoon dried tarragon); 1 teaspoon salt; 0.5 teaspoon grated nutmeg; 4 ounces Gruyère (finely grated); 1 ounce Parmigiano-Reggiano (finely grated); 2 teaspoons baking powder; 2 tablespoons chopped chives (or the minced green part of a scallion); 0.5 teaspoon stemmed thyme (or 1/4 teaspoon dried thyme)

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Vegetable Pot Pie with Fennel, Artichoke Hearts, and Tarragon — Formulation & Method | CuliNect