I hope you are able to spend this Easter with some family or friends. I know we are not out of the craziness but I have hope that we are close to getting back to somewhat of normalcy in the world. I have faith that masks will not be a requirement everywhere we go. I at least I really hope so.
We should have browned the crust more!
This recipe I am going to share was a dish my daughter made last week and brought a comment from my husband that was pretty funny. He took a couple of bites; looked up and said and I quote “this opens up a whole new world of what could be made into a pot pie” I guess we never really made or had anything that wasn’t chicken pot pie before.
not your average joe pot pie
- 2 tablespoons olive oil
- 4 ounces pancetta diced 1/4 inch
- 1 large onion finely diced
- 1 large carrot finely chopped
- 1 large celery stalk finely chopped
- pinch red pepper flakes
- kosher salt and fresh cracked black pepper
- 2 cloves garlic minced
- 1 bunch Swiss chard leaves thinly sliced, stalks diced finely
- 3 1/2 tablespoons butter
- 3 1/2 tablespoons flour
- 3 1/4 cups low sodium chicken or vegetable broth
- 1 16 ounce can cannellini beans drained
- 1 sheet prepared puff pastry dough thawed
- 1 egg plus a little water
- heat 1 tablespoon olive oil over medium-high heat in a large, wide saucepan. Add the pancetta turning it every so often to brown each side. approx. 10 minutes. Remove it from the pan using a slotted spoon to a paper towel then transfer to a bowl. Leave the heat on and the drippings in the pan and if needed add a tablespoon of olive oil. Add the onions, carrots, celery, Swiss chard and the red pepper flakes. Cook over medium heat until the vegetables are soft and beginning to brown, about 7-8 minutes. Add the garlic, cook for another minute more. Add the greens and cook until wilted. about 2-3 minutes. Season with salt and pepper to taste. Transfer to the pancetta bowl, set aside.
sauce / roux
- Wipe out the large sauce pan, browned bits are fine to leave. Melt the butter over medium-low heat. Add the flour, stirring with a whisk until well combined. Continue cooking for 2-3 minutes. stirring the whole time till it gets a little color. Whisk in the broth a ladle or cup at a time. mixing completely each time. once you have added a third of the broth you can add 2-3 ladles at a time, scraping up the browned bits from the pan, adds more flavor. Once all the broth is added continue stirring until the mixture comes to a boil. lower the heat and simmer until the roux has thickened. about 10 minutes. season with salt and pepper. Stir the beans and vegetables into the sauce.
Making the pie
- you can make one large pie or make 4 individual ones. Add the filling and cover with puff pastry or make your own pastry. Make a few slits in the top to let the steam out. You can use an egg wash to help the pastry stick to the bowl, brushed on top will also help with browning. in a small bowl crack the egg and add a little water.
- pre-heat oven to 375'F bake for 30-35 minutes, until the crust is good and browned