Oscars 2013: Life of Pot Pie

Posted on 25 February 2013


The Life of Pot Pie

Suggested by Claire, based on Raegan’s mega-veggie curry pot pie, and produced with the help of Chris, Life of Pot Pie became the centerpiece of our 2013 Oscars® Red Carpet Gala last night. It was a tasty and substantial sidekick to the starring course, Dan’s sweet-and-spicy grilled Finger Lincoln Chicken (also known as Poulets Misérables) and nicely complemented Jennifer’s technicolor Beets of the Southern Wild salad.

The appetizers were a tough act to follow. Lynn’s half pineapple filled with Naomi Watts-in-This-Dip was a delicious thriller that kept us guessing, a big winner with Emanuelle Pita Chips. Chris’s lavish Ham Hathaway with Hugh Monterey Jackman Cheese Quvenzhané-Quesadillas disappeared as quickly as you could say the name, leaving us to dip our Pretzel Washingtons into the tangy sauces and guacamole. The stunner of the night was the bag of “burger-flavoured” snacks John brought back from St. Andrews to summarize how the Canadians feel about the minimization of their role in Ben Affleck’s movie: Canada’s Beef With Argo Chips.

Zero Tart Thirty was the nutty end to the dinner, after which we grabbed our glasses of Jessica Champagne and Paul’s spirited Silver Limings Headache cocktails and fast-forwarded through the ceremonies.

The Life of Pot Pie

  • 2 cups sweet potatoes, peeled and cut into 2-inch chunks2013 Oscars Menu
  • 2 cups red potatoes cut into 2-inch chunks
  • 2  cups parsnips, peeled and sliced into 2-inch rounds
  • 2 cups carrots, peeled and sliced into 2-inch rounds
  • A few tablespoons olive oil
  • Kosher salt and pepper to taste
  • 4 leeks, light parts only, cleaned and sliced
  • 2 cups chicken broth or vegetable bullion
  • 3/4 cup milk
  • ¼ cup flour
  • 3 tablespoons butter
  • 2 teaspoons curry powder (or more to taste)
  • 1 teaspoon garam masala
  • Splash of vermouth
  • 2 tablespoons mango chutney
  • Pastry for 2-crust pie (see Edith’s Flaky Pie Crust)

Preheat oven to 400° F (200° C).

In a large bowl, toss sweet potatoes, red potatoes, parsnips, and carrots with olive oil, Kosher salt and black pepper. Place vegetables onto cookie sheets lined with parchment paper and roast until tender, about 30 minutes. Heat a couple of tablespoons of olive oil in a large pot and sautée leeks on medium heat until just soft, about 5 minutes. Add vegetables and 3 tablespoons butter, cooking and stirring until butter is melted, 2 to 3 minutes. Mix flour, curry and garam masala into vegetables until evenly coated. Pour in broth and milk, stirring until sauce is thickened, about 3 minutes, adjusting seasonings, flour, or liquid as desired. Stir in vermouth and chutney. Pour into large casserole and top with pastry. Decorate as desired. Bake until pastry is golden brown and filling is bubbly, 30-40 minutes.


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