Creamed Greens Potpie

Name: Creamed Greens Potpie
Total time: 1 h
Yield: 4 servings
Cuisine: american
Ingredients: 3 tablespoons unsalted butter; 10 garlic cloves, peeled and thinly sliced; 1 shallot, peeled and finely chopped; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 2 1/2 pounds mixed hearty greens (like kale, spinach, mustard greens or collard greens), stems removed and leaves torn into large pieces; Kosher salt and black pepper; 1 tablespoon all-purpose flour, plus more for rolling; 2 cups heavy cream; 1 teaspoon hot sauce; 1/2 cup freshly grated Parmesan; 1 sheet frozen puff pastry, thawed; 1 egg, beaten

By Ali Slagle

Updated March 6, 2020

Creamed Greens Potpie — Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1 hour
Rating: 4(1,527)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

3tablespoons unsalted butter
10garlic cloves, peeled and thinly sliced
1shallot, peeled and finely chopped
1tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
2½pounds mixed hearty greens (like kale, spinach, mustard greens or collard greens), stems removed and leaves torn into large pieces
Kosher salt and black pepper
1tablespoon all-purpose flour, plus more for rolling
2cups heavy cream
1teaspoon hot sauce
½cup freshly grated Parmesan
1sheet frozen puff pastry, thawed
1egg, beaten

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 400 degrees and line a baking sheet with parchment or foil.
Step 2
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.
Step 3
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.)
Step 4
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.
Step 5
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.
Step 6
Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about ½-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.

Ratings

4 out of 5

1,527 user ratings

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Comments

Dina5 years ago

Why bother with heavy cream? So heavy and fatty. Make this with a traditional béchamel, so simple really. Just melt a bit more butter into the wilted greens, sprinkle on 3-4 tablespoons flour (depending on whether you're using the large quantity of greens in the recipe or less) and stir up to coat the greens; then pour in your milk (lactose-free for me). Continue stirring as the milky liquid thickens. When baked this makes for a far richer and creamier and satisfying mix than heavy cre

Janet H.5 years ago

Sifting through the 24 comments so far, found just three from people who actually made the dish first before commenting, and doubled up on two of their suggestions: Used half of the heavy cream called for, substituted evaporated milk for the rest, and added mushrooms for the extra umami. Great switches, thank you! This is a wonderful VEGETARIAN dish, makes both a great side and an entree by itself. The dish did bubble over a bit, and so I appreciate the author´s advice to line the baking pan

Christine5 years ago

So...why exactly are we lining the baking sheet with foil or parchment paper? So we can throw the lining away, and not wash the baking sheet? Surely it can't be *that* messy. I'd rather just wash the ol' sheet pan. (I mean c'mon y'all - what would Greta say? :-)

Make it your own5 months ago

I was really inspired by all of the comments. So, I followed their lead on tailoring the recipe to my personal preference. I added some slow cooked bacon and really packed in the hot sauce. I also used truffle salt. We loved it. I enjoyed the creative freedom. Next time I’ll add more bacon.

1summerhorse16 months ago

Very tasty and followed instructions except I had to add some spinach to the kale. I just found that the filling didn’t reach the top rim of the pan and as a result, the puff pastry didn’t cooperate. I couldn’t get it to reach the edges of the pan. Anyway, it certainly did not make a good presentation but we ate it all anyway!

Beulah6 months ago

Is their a lower cholesterol alternative to heavy cream?

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