Skillet Winter Root Vegetable Pot Pie

Name: Skillet Winter Root Vegetable Pot Pie
Yield: Serves 4
Ingredients: 6 tablespoons (3/4 stick), unsalted butter; 1 pound, white mushrooms, wiped clean, and quartered; , Salt; 3 , medium carrots, peeled and cut crosswise 1/2 inch thick; 3 , medium parsnips, peeled and cut crosswise 1/2 inch thick; 1 , celery root, peeled and cut into 1/2-inch pieces; 2 , medium onions, minced; 1/2 ounce, dried porcini mushrooms, rinsed and minced; 5 , medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 2 teaspoons, minced fresh thyme, or 1/4 teaspoon dried thyme; 1 tablespoon, tomato paste; 1/4 cup, unbleached all-purpose flour; 1/3 cup, dry vermouth or dry white wine; 2 cups, low-sodium vegetable broth; 1/2 cup, heavy cream; , Ground black pepper; 1 recipe, Skillet Pot Pie Crust (related), frozen for at least 30 minutes

Main Courses
Vegetables

We wanted a root vegetable pot pie that could compete with its meaty cousins and thrill our vegetarian friends.

SERVES 4

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