Take in the scent. Crack the crust. Embrace a familiar comfort. As the steam rises up from the inside of a perfect pot pie, it’s a simple reminder that food can find flavor in nostalgia.
STORY BY ELIAS GROUHI
RECIPES BY ELLEN BOEKE
PHOTOGRAPHY BY CARSON DOWNING
PRODUCED BY SCOTT J. JOHNSON
FOOD STYLING BY CHARLIE WORTHINGTON
Beef Pot Pie
PREP: 20 minutes
COOK: 1 hour 11 minutes
BAKE: 20 minutes
STAND: 15 minutes
MAKES: 6 servings
1 Tbsp. canola oil
1 lb. boneless beef chuck roast, trimmed and cut into bite-size pieces
3/4 cup chopped onion
2 cloves garlic, minced
2 cups 1/2-inch cubes peeled butternut squash
2 cups beef broth
1 14.5-oz. can diced tomatoes, undrained
3 Tbsp. tomato paste
1/2 tsp. dried summer savory or thyme, crushed
1/4 tsp. freshly ground black pepper
1 bay leaf
2 cups fresh green beans, cut into 2-inch pieces, or frozen cut green beans
Cheddar Cornmeal Crust
1. Heat oil in a 6-qt. Dutch oven over medium- high. Add beef, half at a time, and cook about 5 minutes or until browned. Transfer beef to a plate. Add onion to drippings in Dutch oven. Cook over medium about 5 minutes or until tender. Add garlic; cook 1 minute. Return beef to Dutch oven. Add squash, broth, tomatoes, tomato paste, summer savory, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until beef and squash are tender, stirring occasionally.
2. Preheat oven to 425°F. Remove and discard bay leaf from beef mixture. Stir in green beans. Transfer beef mixture to a 2-qt. square baking dish. Place strips of Cheddar Cornmeal Crust randomly over beef mixture.
3. Place baking dish on a foil-lined rimmed baking sheet. Bake 20 to 25 minutes or until crust is golden brown. Let stand 15 minutes before serving.
Cheddar Cornmeal Crust
Combine 1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 tsp. sugar, and 1/2 tsp. kosher salt in a medium bowl. Using a pastry blender, cut in 1/2 cup (1 stick) cut-up cold butter and 1/4 cup (1 oz.) finely shredded sharp cheddar cheese until mixture resembles coarse crumbs. Add cold water, 1 Tbsp. at a time, tossing gently until moistened (about 1/4 cup total). Form dough into a ball. On a lightly floured surface, roll dough until 1/4 inch thick. Using a pizza wheel, cut into irregular strips.
A dish so tried & true, but three crusts make way for something new.
Chicken Pot Pie
PREP: 35 minutes
BAKE: 20 minutes
STAND: 15 minutes
MAKES: 6 servings
2 Tbsp. olive oil
3 cups coarsely chopped fresh cremini mushrooms
1 medium sweet onion, cut into very thin wedges
1 cup thinly sliced carrots 11/2 lb. skinless, boneless chicken thighs, cut into bite-size pieces
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
3/4 cup dry white wine or chicken broth
1 cup frozen petite peas
1/4 cup heavy cream
1 tsp. dried herbes de Provence or thyme
1/2 tsp. lemon zest
3 Tbsp. all-purpose flour
3 Tbsp. butter, softened
Pastry for Single-Crust Pie
1. Preheat oven to 400°F. Heat 1 Tbsp. of the oil in an extra-large skillet over medium. Add mushrooms; cook about 5 minutes or until mushrooms begin to brown. Add onion and carrots; cook about 5 minutes or until tender. Remove from skillet. Heat the remaining 1 Tbsp. oil in same skillet. Add chicken. Sprinkle with 1/2 tsp. each salt and pepper. Cook about 5 minutes or until browned. Add wine, stirring to scrape up any browned bits. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Stir in mushroom mixture, peas, cream, herbes de Provence, and lemon zest.
2. Meanwhile, stir together flour, softened butter, and the remaining 1/4 tsp. each salt and pepper to form a paste. Stir flour mixture into liquid in skillet. Cook and stir until thickened and bubbly. Pour chicken mixture into a 9-inch deep-dish pie plate. Cool slightly.
3. Fold dough circle for Pastry for Single-Crust Pie into fourths and transfer to pie plate. Quickly and carefully unfold pastry over chicken mixture. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the pie plate’s edge; crimp pastry edge. If you like, brush pastry with additional cream.
4. Place pie plate on a foil-lined rimmed baking sheet. Bake 20 to 25 minutes or until pastry is golden brown. Let stand 15 minutes before serving.
PASTRY FOR SINGLE-CRUST PIE
Stir together 11/2 cups all-purpose flour and 1/2 tsp. salt in a medium bowl. Using a pastry blender, cut in 1/4 cup lard or shortening and 1/4 cup cut-up cold butter until pieces are pea-size. Sprinkle 1 Tbsp. cold water over part of flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding water (1/4 to 1/3 cup total) until mixture begins to come together. Gather dough into a ball. On a lightly floured surface, slightly flatten ball and roll into a 12-inch circle. Cut slits in circle.
White Bean Pot Pie
PREP: 30 minutes
BAKE: 20 minutes
STAND: 15 minutes
MAKES: 8 servings
1/4 cup olive oil
2 cups chopped onion
2 cups chopped red bell peppers
1 cup chopped celery
4 cloves garlic, minced
2/3 cup all-purpose flour
4 cups vegetable broth
4 15-oz. cans butter beans or cannellini beans, rinsed and drained
1/2 cup chopped dried tomatoes (not oil-packed)
2 Tbsp. white wine vinegar
1 tsp. dried thyme
1 tsp. seafood seasoning, such as Old Bay brand
4 cups fresh baby spinach
Chive Biscuits
Hot pepper sauce (optional)
1. Preheat oven to 400°F. Arrange eight 10- to 12-oz. ramekins in two shallow baking pans lined with foil or parchment paper.
2. Heat oil in a 4-to 5-qt. Dutch oven. Add onion, bell peppers, and celery. Cook about 5 minutes or until tender. Add garlic; cook 2 minutes. Stir in flour; cook and stir 1 minute. Stir in broth until smooth; cook until thickened and bubbly. Stir in beans, dried tomatoes, vinegar, thyme, and seafood seasoning; heat through. Remove from heat. Stir in spinach until wilted. Spoon into ramekins. Top each with one of the Chive Biscuits.
3. Bake 20 to 25 minutes or until biscuits are browned and filling is bubbly. Let stand 15 minutes before serving. If you like, serve with hot sauce.
CHIVE BISCUITS
Whisk together 2 cups all-purpose flour, 1 Tbsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt in a large bowl. Add 3/4 cup (1 1/2 sticks) cold butter, cut into 1/2-inch pieces or grated. Using a pastry blender, cut in the butter until pieces are pea-size. Stir in 2 Tbsp. chopped fresh chives. Stir in 1 large egg, lightly beaten, until combined. Stir in 3/4 cup buttermilk until dough comes together. Turn dough onto a floured surface. Press dough into a 12×8-inch rectangle about 1/2 inch thick. Cut dough into eight squares. Brush tops with additional buttermilk.
TIP: For a different serving option, pour hot filling into a 3-qt. rectangular baking dish. Turn biscuit dough onto a floured baking sheet and roll into a 12×8-inch rectangle. Slide biscuit dough carefully off baking sheet onto filling. Place baking dish on foil-lined baking sheet. Bake as directed, increasing bake time to 35 minutes.
