I’ve called this “second helpings” pot pie for two reasons: one, you will probably want more than one serving. Two, I make it using leftover roast and vegetables from the previous day’s dinner.
The crust can be made a day or two ahead, and is a basic puff recipe which is gobsmackingly easy to make, as I recently discovered. I had always expected puff pastry to be something complicated–something that would definitely require a French rolling pin. Nothing could be further from the truth. It’s simpler than a pan of biscuits and really makes this pie something special.
We’re heading toward spring now (and spring produce! longer days! and warmer weather!), but there are still a few chilly evenings ahead of us, and this pie is a great way to banish the last of the winter blues.
Second Helpings Pot Pie
This recipe is easily halved for a 1.5 quart pan, such as a souffle dish. If you are vegetarian, omit the meat and add more vegetables.
Melt the butter in a large saute pan and saute the onions until translucent. Remove with a slotted spoon. If there’s not a good coating of butter in the pan at this point, add another tablespoon and melt. Whisk in the flour and salt and then slowly begin adding the milk. It helps if your milk is at room temperature. Cook until the mixture is thickened slightly and you have a loose gravy.
Add the meat, vegetables, bacon and onion to a 9×13″ pan. Add the gravy over top and mix gently to coat.
Gently lay the crust on top of the dish and cut a few slits in the top for steam vents. Paint the crust with the egg and water mixture.
Bake for 40 minutes, or until the crust is a deep golden brown (ovens vary significantly, so begin checking your pie early).
Simple Puff Pastry
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm, rough dough and adding extra water if needed. Shape into a rectangle, cover with and refrigerate for 20 minutes.
On a floured surface, roll the dough in one direction only until you have a long rectangle. Fold it in thirds, give the dough a quarter turn and repeat this process, ending with folding the dough into thirds again.
Refrigerate for 20 minutes (or until just before you’re ready to put your pie in the oven), and then roll your pastry to the desired size.