CREAMED GREENS POTPIE
This one-skillet, vegetarian pot pie trades the traditional chicken filling for creamy, garlicky greens. Hearty greens turn silky in a mixture of heavy cream, garlic, shallot, thyme and Parmesan under a lid of flaky puff pastry. Using store-bought puff pastry in place of homemade pie crust ensures a perfect result every time. It also steers pot pie into the weeknight-possible category. Greens and heavy cream require a good amount of salt to taste like their best selves, so taste and season well when the recipe says to do so.
Provided by Ali Slagle
Categories dinner, lunch, pies and tarts, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees and line a baking sheet with parchment or foil.
- In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
- Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted. (They will eventually all fit.)
- Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
- On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.
- Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about 1/2-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.
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Putin Tifa
[email protected]I'm making this recipe for the second time this week! It's that good.
Ajnabi Larka
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Ximena Castillo
[email protected]I love this recipe! It's so easy to make and it always turns out perfect.
Hermine
[email protected]This is the best creamed greens potpie I've ever had! The crust is flaky and the filling is creamy and flavorful.
Cole Trivette
[email protected]This recipe is a bit bland. I think it could use some more seasoning.
Karla Cruz
[email protected]I'm not sure what went wrong, but my crust turned out really tough. I think I might have overmixed the dough.
Jp Krige
[email protected]This recipe was a bit too salty for my taste, but I think that's because I used salted butter. Next time I'll use unsalted butter.
Heidi Kember
[email protected]I added some shredded chicken to the filling and it was delicious! This recipe is a great way to use up leftover chicken.
home unicorn
[email protected]I used kale instead of collard greens and it turned out great! This recipe is very versatile.
Thokozani Shezi
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the whole family loves it.
Mzokhona.dumisani Nxumalo
[email protected]I would have liked the creamed greens to be a bit creamier, but overall this was a good recipe.
Okenwa Thelma
[email protected]This recipe was a bit too time-consuming for me, but the end result was worth it. The potpie was delicious!
milan karki
[email protected]I'm not a fan of creamed greens, but this recipe was still pretty good. The crust was flaky and the filling was flavorful.
Autumn Bell
[email protected]The creamed greens were a bit bland for my taste, but the crust was amazing.
Jaffna Home
[email protected]Yum!
Blaq Lyt
[email protected]I followed the recipe exactly and it turned out perfectly. The creamed greens were creamy and flavorful, and the crust was flaky and golden brown. My family loved it!
Brandon Porras
[email protected]This is a really delicious and easy-to-make potpie. The creamed greens are so flavorful and the crust is perfect. I will definitely be making this again!
Hsh Raja
[email protected]I tried this recipe last night and it turned out great! The filling was creamy and flavorful, and the crust was golden brown and flaky. My family loved it!
esther korkor
[email protected]This creamed greens potpie was an absolute delight! The combination of creamy greens and flaky crust made for a truly satisfying meal. I especially loved the addition of bacon, which gave the dish a smoky and savory flavor.