I like to make these pot pies in individual portions with ramekins, but you could always make one large pot pie if you prefer. It would require a little less rolling, but the individual ones are wonderful for serving in a self contained oven to table dish. Use some tenderloin tips for your meat as it will render the most tender meat. I like to make my own crust, but if you are wanting to save time, use your favorite store bought crust, or even a puff pastry. There is a make ahead option, so you can prepare and assemble the pot pie ahead and bake just before serving. Serve alongside a fresh green salad.

Serves 4 individual 5 inch pot pies

Ingredients:

For pastry dough:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 3/4 pound (11/2 sick), cold unsalted butter, diced
  • 1 tablespoon vodka
  • 1/4-1/2 cup ice water
  • 1 egg yolk beaten with 1 tablespoon milk, for egg wash

For filling:

  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup plus 1 tablespoon all-purpose flour, plus more
  • Kosher salt and freshly ground black pepper
  • 1½ tenderloin pieces, cut into 2-inch pieces
  • 1/4 lb bacon cut into small dice slices bacon cut into ¼-inch pieces
  • 1 medium onion, finely chopped
  • 2 -3 medium leeks, white and pale green parts thinly sliced
  • 2 medium carrots, peeled, finely chopped
  • 3 garlic clove, finely chopped
  • 1/2 cup finely chopped fresh parsley
  • 2 tablespoons brandy or bourbon
  • 1 tablespoon fresh thyme, leaves stripped
  • 1 bay leaf
  • 1 /2 cups beef or chicken broth
  • 1cup red wine
  • 5 tablespoons unsalted butter, room temperature, divided
  • 10 ounces crimini or baby bella mushrooms, stems removed cut in quarters or half
  • Maldon salt for serving (optional)

Instructions:

For pastry dough:

Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter pulse 10 -20 times, or until the butter is about the size of peas. With the motor running, add the vodka, ice water and process only enough to moisten the dough and have it just come together. Transfer the dough onto a floured surface and father into a ball. Flatten to the shape of a disk, wrap the dough in plastic and allow it to rest in the refrigerator for at least 30 minutes.

Prepare the filling:

Heat a large heavy bottom pot (I love my 51/2 qt le creuset for this) on medium low heat. Add chopped bacon and cook until crispy. Set aside. Add oil tablespoon of oil to pan and heat to medium high. Season ½ cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches, cook beef, turning often, until browned all over, 4-8 minutes per batch. Transfer to a plate.

Reduce heat to medium, add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Then add mushrooms and garlic. Sauté an additional several minutes until mushrooms are tender and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Next add thyme leaves, bay leaf, broth, and wine and season with salt and pepper, bring to a simmer.

Mix 1 tablespoon of flour and 1 tablespoon melted butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise on low heat for about 30 minutes. Add back the crispy bacon bits and fresh parsley.

Assemble and bake:

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Roll out the dough in a large 15 inch circle. Use a 6-7 inch lid to trace a circle in the dough. Trim the circle to approximately 1/2-inch larger than the top of the bowl. Crimp the dough on the edges to fold slightly over the sides by pressing it to make it stick. Brush the dough with egg wash and make a few decorative slits on the top. Sprinkle with sea salt and cracked pepper if using. Place on a parchment lined baking sheet and bake for about hour, or until the top is golden brown and the filling is bubbling hot. Allow to cool slightly before serving.

Cook’s note: Pot pie can be prepared ahead up to baking time and refrigerated for hours.