Who doesn’t like comfort food? Well you are definitely missing out. There is nothing like some warm yummy goodness that you feel all warm and fuzzy inside.
Ever since I introduced my German husband to Pot Pie, it has become one of the most requested dishes in our house. I make it so often, I was almost certain I had made a blog about it in the past. Well here it is.
Traditionally, you always hear of the American Chicken Pot Pie, With its flaky outer crust and it’s warm creamy inside made up of chicken, vegetables and if you would like, cheese. Well you guys already know that my hubby is not a big fan of chicken (I know, I know, who doesnt love chicken right? But he is slowly coming around). So today, I made a Pot Pie using pork. The flavor is still mild which is how I wanted to keep it. But if pork is not your favorite, you can use a lean cut of beef or chicken of course. And if you are not found of meat altogether, it’s perfect as a vegetarian dish as well.
Normally when making this dish, I coat the meat in corn starch before pan searing. As you know starch is used as thickening agent in some dishes in place of flour. It’s an extra step, but worth it to keep the juices in. However, I didn’t have any available this go round, so we used flour instead.
Personally , I enjoy a more creamy pot pie with just a flaky crust on top. You know the kind that when you cut into it, all the goodness runs out a bit. Yeah that kind. Yum. But for this recipe, i made it more pie like with less liquid than usual and with a bottom crust the hubby likes. It’s a German thing. They love bread.
- 3 tablespoons olive oil
- 2 rolls flaky pastry dough
- 1 pound lean meat, cubed
- 1 teaspoon salt, more to taste
- ½ teaspoon pepper, more to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup loose corn
- 1 cup green peas
- 2 carrots, clean and cubed
- 2 tablespoon flour
- 2 tablespoons butter
- 1 Sprig of Rosemary or Thyme
- ½ cup vegetable stock
- ½ cup heavy cream
- Preheat the oven to 350 degrees.
- In your prepared pan, add the first pastry dough to the bottom. Bake for about 15 to 20 minutes. Set aside
- Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the meat in batches. Do not crowd pan. Season with salt and pepper, and cook until all sides are brown. Remove meat from pan and set aside.
- Return the pan to medium-high heat and melt the butter.
- Add the carrots and onions to pan. Cook about 5 to 7 minutes, until onions are translucent. Add the garlic, Rosemary, peas, and corn. Season with salt and pepper. Continue cooking for another 2 minutes.
- Sprinkle flour over the vegetables and gently blend together.
- Using a whisk, stir in stock and bring to a simmer.
- Add heavy cream and allow to cook until thickened about 5 minutes.
- Remove rosemary sprig from pan and return meat to the pan. Cook until meat is reheated.
- Remove pan from heat.
- Pour mixture evenly over prepared pastry. Allow to come to room temperature.
- Roll out crust and place over the pie filling.
- Bake on the middle rack for 25 to 30 minutes or until crust is golden brown.
- Serve hot or at room temperature.