A one pot meal that is easy, healthy and can be made ahead of time.
- 2 cups all- purpose flour
- 1/2 teaspoons salt
- 13 tablespoons cold unsalted butter, diced (I would recommend Plugra or Kerrygold for the flakiest crust)
- 6 tablespoons sour cream or whole Greek yogurt (Fage is a good Greek yogurt to use)
- 1 tablespoon white wine vinegar
- 1/4-cup ice water
- 1 egg, beaten with 1 tablespoon water, for egg wash
- 2 tablespoons olive oil
- 4 ounces (3/4 to 1 cup) 1/4-inch-diced pancetta
- 1 large or 2 small onions, finely chopped
- 1 large carrot, finely chopped
- 1 large stalk celery, finely chopped
Pinch of red pepper flakes
- Salt and freshly ground black pepper
- 2 garlic cloves, minced
Thinly sliced Kale leaves from an 8- to 10-ounce (bundle (4 cups); if leaves are very wide, you can halve them lengthwise
- 3 1/2 tablespoons butter
- 3 1/2 tablespoons all- purpose flour
- 3 1/2 cups sodium- free or low- sodium chicken or vegetable broth
- 1 15 oz. can of cannellini beans, drained and rinsed
For the pastry top:
In a food processor (this is definitely my favorite way to make pastry…..easy and results in flaky crust every time!), combine the flour and salt and pulse a couple of times to blend these two ingredients together. Add the butter and pulse until the butter resembles little peas. In a separate small dish, whisk together the sour cream, vinegar, and water, and add it to the butter-flour mixture. Pulse a few more times until the dough forms. Turn out dough onto large sheet of plastic wrap, pat it into a flattish ball, wrap it in the plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.
Now it’s time for the filling:
Heat 1 tablespoon olive oil over medium- high heat in a large, wide saucepan. Add the pancetta, and cook until brown and crispy. You will need to turn it frequently, and keep an eye on the pancetta so it doesn’t burn. This takes about 10 minutes. Remove the pancetta with a slotted spoon, and drain it on paper towels before transferring to a medium bowl. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil and heat until it shimmers in the pan. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt, and cook over medium heat. When the vegetables are softened and begin to take on color, usually takes 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 salt and pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside.
Next up….time to make the sauce (HINT WHEN MAKING SAUCE: This sauce comes together quickly, so make it even easier have all your ingredients prepped and ready to go):
Wipe out the large saucepan; don’t worry if any bits remain stuck to the bottom…..the good bits at the bottom will add flavor to the sauce. Over medium-low heat melt the butter, then whisk in the flour, and continue to whisk until combined. Continue cooking for 2 minutes, whisking 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 to 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.
When 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 thickens and resembles a gravy which should be about 10 minutes. Season with salt and pepper. Stir the white beans and reserved vegetables into the sauce.
Preheat your oven to 375 degrees.
Time to assemble and cook pot pies:
Divide the filling between four ovenproof 2-cup bowls. Set the bowls on a baking sheet lined with tinfoil. Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than your bowls. Before you place the tops over the bowls, brush the egg wash lightly around the top rim of your bowls (this will help keep the top from falling off). Drape the pastry over each bowl and press gently to ensure the pastry stays in place. Brush the tops with egg wash, then with a paring knife (or dinner knife) cut 3-4 vents in each top to help steam escape. Bake until crust is golden brown and filling is bubbling, about 30 to 35 minutes.
You can make the dough ahead of time. Wrapped in plastic wrap and slipped into a freezer bag, will keep for up to 2 days in the fridge, and for a couple months in the freezer. The filling can also be made up to a day in advance and stored in a covered container in the fridge.