I recently made this for a sunset picnic on the farm. The original recipe calls for 4 individual pot pies baked in bowls, but it worked well as in large pie pan and was easier to take on the go. At home, the individual bowls are best.
Half was eaten right away and the other half the following evening. After enjoying it for dinner two nights in a row, I still wanted more!
Adapted from The Smitten Kitchen Cookbook by Deb Perelman
Serves 4 to 6
“The crust and stews can be made up to 24 hours in advance, and need only to be baked to come to the table;…”
2 cups all-purpose flour
½ teaspoon table salt
13 tablespoons unsalted butter
6 tablespoons sour cream or whole Greek yogurt
1 tablespoon white wine vinegar
¼ cup ice water
1 egg, beaten with 1 tablespoon water, for egg wash
2 tablespoons olive oil
4 ounces bacon
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped
2 to 3 small celery stalks or 1 large, finely chopped
Pinch of red pepper flakes
Salt and freshly ground black pepper
2 garlic cloves, minced
1 bunch of chard, stalks chopped to ¼-inch and leaves chiffonaded
3 ½ tablespoons butter
3 ½ tablespoons all-purpose flour
3 ¼ cups low-sodium chicken or vegetable broth
2 cups white beans, cooked and drained, or from one and a third 15.5-ounce cans
In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt.
Add the butter and, using a pastry blender, cut it up and into the flour mixture until it resembles little pebbles.
Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture.
Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball.
Pat it into a flattish ball, wrap it in plastic wrap, and chill in the fridge for 1 hour or up to 2 days.
Heat a large, wide saucepan over medium-heat and brown the bacon. Drain on paper towels and chop when cool.
Leave the heat on and the renderings in the pan. Add onions, carrot, celery, chard stalks, red pepper flakes, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes.
Add the garlic, and cook for 1 minute more.
Add the greens and cook until wilted, about 2 to 3 minutes.
Season with the additional salt and freshly ground black pepper to taste.
Transfer all of the cooked vegetables to the bowl with the back, and set aside.
Wipe out the large saucepan; don’t worry if any bits remain stuck to the bottom. Then melt the butter in the saucepan over medium-low heat.
Add the flour, and stir with a whisk until combined.
Continue cooking for 2 minutes, stirring the whole time, until it begins to take on a little color.
Whisk in the broth, one ladleful at a time, mixing completely between additions. Once you’ve added one-third of the broth, you can begin to add the rest more quickly, two or three ladlefuls at a time, at this point you can scrape up any bits that were stuck to the bottom – they’ll add great flavor.
Once all of the broth is added, stirring the whole time, bring the mixture to a boil and reduce it to a simmer. Cook the sauce until it is thickened and graveylike, about 10 minutes.
Season with salt and pepper.
Stir the white beans and reserved vegetables into the sauce.
Preheat your oven to 375 degrees.
Assemble and cook pot pies
Pour filling into a deep-dish pie pan and place on a baking sheet.
Roll out the dough so that it will cover your pan with an overhang, or about 1 inch wider in diameter than your pan.
Whisk the egg was and brush it lightly around the top rim of your bowls (to keep the lid glued on; nobody likes losing their lid!) and drape the pastry over, pressing gently to adhere it.
Brush the lid with egg wash, then cut decorative vents in each to help steam escape.
Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes.
NEWS FROM THE BEND
From planting time to the growing and harvesting seasons,