It’s frigid here today, with the low in the single digits. I know that this type of winter weather is normal for some of you, but I am so not prepared for it. I don’t even want to go outside. Of course, this would all change if there was snow. It’s still novel enough to me that I would brave the cold to go play in it. The upside to this cold snap is that Clara has been saying “brrr” every time we open the door or put our coats on, and it’s basically the cutest thing ever.
Days like this deserve meals like this one. Pot pie is the epitome of winter comfort food. (Just look at how many recipes for it I’ve posted.) When you scoop out the first forkful of a pot pie, it steams and begins to warm you before you even take a bite. As you eat, it warms you from the inside out, making it perfect for the days you’re chilled to the bone.
This pot pie recipe is the least traditional one I’ve tried, and I think it may be my favorite. The filling is unexpected, a fresh twist on the usual pot pie. It starts with crispy pancetta, and includes white beans and wilted Swiss chard. The topping is unlike any other pot pie I’ve eaten – flaky and rich. In the book, Deb describes it as croissant-like, and that is spot on. My crust didn’t get as dark as I hoped, and while I could’ve left these in the oven a bit longer, I had a hungry toddler who was quickly losing patience. Clara devoured about half of one of these, quite a bit for my petite little girl. I wasn’t sure how she’d like the chard, but she savored every bite of it. If winter continues like this, these will be showing up again on our menu very soon.