Easy Creamed Greens Pot Pie Recipe With a Golden Puff Pastry Crust by Jan Mostrom
This creamed greens pot pie recipe is an incredibly delicious vegetarian meal that was easy to make, but took a bit of time in the kitchen. We really enjoyed the combination of the greens with garlic, shallot and the half and half.
The filling for the creamy vegetarian pot pie is made with butter, garlic, shallot, fresh thyme, greens, flour, heavy cream or half and half, hot sauce and grated Parmesan cheese. You can use whatever greens you like for this potpie recipe. Kale, spinach, mustard greens and collards greens are good choices. Try to buy organic if you can. The crust is a sheet of puff pastry that's rolled out. Brush the crust with a beaten egg and bake until golden brown.
It may seem like a lot to salt and black pepper each round of greens, but it was perfect and not too salty at all. At the last minute we realized we didn't have the puff pastry, but I'm so glad we ran out to pick it up. The delicate flakiness of that crust was worth the extra trip! Grab your beverage of choice and enjoy time with yourself or someone else while making this delicious homemade pot pie recipe for dinner or lunch.
Cuisine: American
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes
Servings: 6
Ingredients
- 3 tablespoons butter
- 10 garlic cloves, thinly sliced
- 1 shallot, finely chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 1/2 pounds mixed greens (kale, spinach, mustard greens or collard greens), stems removed and large leaves torn into large pieces
- 1 tablespoon all-purpose flour, plus more for rolling
- 2 cups heavy cream or half and half
- hot sauce, to taste (optional)
- 1/2 cup freshly grated Parmesan cheese
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 1/2 teaspoon crushed red pepper flakes (optional)
Here's how to make it:
- In a medium (10 inches) ovenproof 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. I promise!)
- Stir in the flour until it disappears into the greens, then add the cream or half and half and hot sauce. Stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper and red pepper flakes.
- On a lightly floured work surface or the bottom of another baking sheet, using 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 a parchment paper-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 in a preheated 400-degree F oven 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 enjoying!
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