Carrot and Fennel Pot Pie

1. Prepare the Dough

In a food processor, pulse together the all-purpose flour and salt. Add the cold coconut oil and blend until the mixture resembles a coarse meal. Gradually drizzle in the ice water and continue to pulse until the dough forms. Shape the dough into a disk, wrap it in plastic, and chill in the fridge.

2. Cook the Vegetables

Heat olive oil in a pot over medium heat. Add the chopped onion, diced celery stalks, and diced carrots. Sauté for about 8 minutes. Add the chopped fennel and minced garlic, and cook for an additional 6 minutes.

3. Simmer with Broth and Potatoes

Pour the vegetable broth into the pot and add the diced russet potato. Simmer until the potato is tender, about 10 minutes. Sprinkle in the flour to thicken the mixture over 5 minutes.

4. Season and Add Peas and Parsley

Season the thickened filling with salt and pepper to taste. Stir in the frozen green peas and chopped parsley.

5. Assemble and Bake the Pie

Preheat the oven to 400°F (200°C). Spoon the vegetable mixture into an 8-inch baking pan. Roll out the chilled dough on a floured surface and lay it over the filling, pressing the edges to seal. Bake for 30-40 minutes until the crust is golden brown.