No Chicken Pot Pie

Can I just say OH MY GOODNESS!  This recipe was so good that David and I devoured the entire thing between two people.  It's still winter here so I will consider this part of my hibernation fare but seriously, this is a can't miss recipe.

Tools:

Food processor
Rolling pin
9'' by 13'' pyrex dish

Pastry Crust ingredients (crust from SmittenKitchen.com):

1 1/4 cup flour
1 teaspoon salt
1 stick of butter (8 tablespoons) chilled
1/4 cup sour cream
2 teaspoons lemon juice
1/4 cup ice water

Vegetable Filling (seriously there is no chicken in this):

1 cup of pearl onions
2 cups of chopped cremini mushrooms
2 small white or yukon potatoes peeled and cut into bite size pieces
2 cups of frozen vegetable assortment (carrots, green beans, lima beans)
1/3 cup flour
1/3 cup water
3/4 cup heavy whipping cream
1 cup of mashed potatoes (optional but HIGHLY recommended!)
salt/pepper

Preheat oven to 375 degrees.

1. Start preparing pastry crust.  Pulse flour and salt in food processor (or mixing bowl if you don't have a food processor).
2. Pulse flour mixture with butter for 30 seconds until butter is in tiny pieces (you can do this by hand with a fork and your fingers but it takes a bit longer).
3. Combine sour cream, lemon juice and water and whisk together.
4. Make a well in the middle of the butter/flour mixture and pour in half of the liquid mixture.
5. Use your hands to mix the flour and liquid for about 30 seconds.  Take out the big pieces and put on a long piece of plastic wrap (which you will eventually use to chill the dough ball).
6. Pour the remaining liquid on the bowl with the flour mixture and mix to combine (dough will be shaggy).
7. Pour the dough on the plastic wrap, needing the dough a bit and then wrapping very tightly in the wrap.  Put in the fridge for 1 hour.
8. While the dough is chilling, put a heavy pot on the stove with 2 tablespoons of olive oil and heat to medium high.
9. Once the oil is hot, add the pearl onions and let cook for a minute or two.
10. Add the mushrooms and stir to coat with oil, let cook for about 5 minutes to really cook down the mushrooms.
11. Add the diced potatoes and give another 3-4 minutes to cook.
12. Now is the time to salt your dish (to your liking).
13. Sprinkle flour over all of the veggies and stir to coat (about 30 seconds).
14. Remove the pot from the hot burner and then pour in water.
15. After another minute or so, add the heavy whipping cream (if you need to add more it is never a bad idea!).
16. Add the remaining frozen vegetables and return the pot to the hot burner, letting cook for another 3-4 minutes on low heat.
17. When dough is ready, remove from fridge and roll out to fit the baking pan.
18. Pour vegetable mixture into the dish and carefully put the rolled out dough on top.
19. Lightly prick the dough with a fork in several spots on top of the crust and brush with egg white for a nice glossy color if you have time.
20. Place in the over for about 40 minutes (or until veggies are bubbling and crust is nice and golden).
21. After pot pie is done cooking, remove from the oven and allow to sit for a few minutes.
22. Serve with hot sauce on the table and enjoy!