Thursday, January 10

Kale, Onion, & Potato Pot Pies

For those of you not in the middle of a cleanse or New Year’s diet, here’s the perfect January dish: Hot pot pies filled with hearty vegetables, a creamy sauce, and topped with a flaky crust. It’s the kind of comfort food that was created for cold days and suitable for all occasions (because who doesn’t like pot pies?). I had an epiphany while making these and realized that pot pies are one of those foods that can be made a million different ways using whatever ingredients are in season or on hand, just like a hash or fried rice. The kale, potatoes, and onions in this dish are perfect for the dead of winter, but a summery version with corn and squash would be wonderful come July. 

Kale, Fennel, & Potato Pot Pies:
  • Peel and dice two Yukon Gold potatoes into bite-size pieces, place in a small pot, and cover with cold water.
  • Bring the water to a boil and cook for 10-15 minutes, or until potatoes are tender but still hold their shape.*
  • Drain potatoes and set aside.
  • Meanwhile, melt 6 tbsp. butter in a large skillet and add in 1 thinly sliced onion.
  • Cook onion until soft but not brown, around 10-15 minutes, then whisk in 1/4 c. flour.
  • Stir until mixture is thick and free of lumps, about 2 minutes, then slowly whisk in 3 c. chicken stock.
  • Add in 1 tbsp. vermouth and season generously with salt and pepper.**
  • Add in 1 head of thinly sliced kale, stems removed, and cook for 4-5 minutes, or until wilted.
  • Stir in the potatoes and 2 tbsp. heavy cream and check for seasoning.
  • Ladle the filling into bowls or ramekins*** and top with pieces of pie dough,**** pressing around the edges to form a seal.
  • Cut a few slits into the top of the dough, brush the tops with heavy cream, and season with salt and pepper.
  • Bake the pies in a 375F for 45 minutes, or until pastry is golden and filling is bubbling.

Serves four
*The potatoes can be a little underdone, as they will finish cooking in the oven. Can be done a day ahead and kept in the fridge.
**The sauce should be highly seasoned or the pie will be bland.
***I used individual 6 oz. ramekins, but you can also use one large baking dish and cook it for a little longer.
****I used frozen, defrosted pie dough from Trader Joe's. You can also use puff pastry.