My friend Toni once told me she “Likes a Pot Pie”. It occurred to me I have not had a pot pie in AGES and I too “Like a Pot Pie”. Is it the comfort food factor? The pie crust mixed with veggies, meat, and broth? Who knows? It is delicious, filling, and not for the faint of heart. I stared at the chicken that is currently frozen in our freezer and realized I am a little tired of chicken. We go through food phases and even though I develop recipes weekly we have our favorites. Roast Chicken on Sunday nights has been a favorite for a LONG time. And though delicious we need a break.
We bought a pork tenderloin the other week at Costco and I roasted that with some plums a la Lidia Bastianich style. To say it was good is an understatement. But what to do with all that pork? I froze most of it in anticipation of late night dinners. And then it turned cold and rainy here. Like rainy season rainy. Like I cannot WAIT for a glimpse of the sun and a chance to be outdoors again rainy. And comfort food was needed. So badly. Another rainy day of staying indoors because everything has been cancelled (Pumpkin Festival!!!!). No, I need comfort food after that.
1 TBS Butter
12 oz pork, cooked and cut into 1 inch cubes
1/2 Butternut Squash, peeled and cut into 1 inch cubes
1/2 yellow onion, finely chopped
1 carrot, finely chopped
1/8 cup arrowroot
1/8 cup sorghum, brown rice, or buckwheat
3 cups chicken stock (no salt added is best)
Salt and Pepper, to taste
Chopped Fresh Sage, I used 3 leaves
1/4 cup Skim Milk
1 Pate Brisee recipe (note I ran out of sorghum and subbed buckwheat flour hence to blue hue)
1 egg, whisked
Make your pate brisee and refrigerate for at least 2 hours. Waiting it is hard.
In a large pot over medium heat melt the butter.
Add the onions and cook for 3 minutes.
Add the carrots and squash and cook for 10 minutes. Don’t let the onions burn.
Preheat oven to 400F
Add the stock and the flours, whisk.
Allow to thicken and add the sage, salt, and pepper.
Add the milk and pork.
Remove from heat.
In a pie dish or large baking dish add 1/2 of the pate brisee.
Pour in the filling and top with the remaining disc of pate brisee. Press the sides of the pate brisee together and cut vents into the dough.
Brush the top with the egg.
Place dish onto a rimmed baking pan (it may leak!) and bake for 30 minutes.
*You will likely have some filling leftover that did not fit into the pie plate if it is not very deep.