Summer continues, and I’m still staggering under the weight of all the veggies coming my way locally. Individual Broccoli Cheddar Pot Pies are one of my new ways of managing all the broccoli that grows so happily here on the coast. Who knew? In our CSA a few weeks ago, we received a massive broccoli – it easily weighed three pounds by itself. Not exaggerating. We also keep getting carrots, and more carrots, and more carrots every week. I finally had to cry “Uncle” this past week and let my CSA partner keep the whole share (donate, use – I didn’t care). Because, at the same time as the CSA is gearing up into peak season, so are all the other farmers at the farmer’s market. I had to take vacation time to catch up on my canning and prep the fifty pounds of tomatoes I feel compelled to put up this time of year. Is it possible to have some latent homesteading gene kick in mid-life? I look at all the cans of tomatoes and preserves I’ve got tucked in every nook and cranny in our tiny kitchen and wonder what harsh winter I’m preparing for, exactly?
Regardless, I took some time out to chop up that mega-broccoli to make these individual broccoli cheddar pot pies. It occurred to me that I could make some great individual pot pies using my extra-large muffin tin. The more I thought about it, I also realized I could use up the loan sheet of puff pastry languishing in the freezer to top off the pot pies. The result was these delightful savory pies. These have been absolutely perfect for lunch. They freeze like a dream and heat up easily in the microwave. Paired with a tomato salad and I’ve been in foodie bliss these last few weeks at lunch. I highly recommend these, particularly as we get closer to autumn. These individual broccoli cheddar pot pies are cozy and will make your day.
Ingredients
- 1 1/4 cup flour
- 1/2 cup butter, grated
- 1 teaspoon salt
- 1/4 cup cold water
- 2 cups broccoli florets
- 2 carrots, diced
- 5 small potatoes, diced
- 1 cup milk
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup chicken stock
- 2 tablespoons flour
- 1 1/2 cup grated cheddar cheese
- salt to taste
- 1 sheet puff pastry
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine the crust ingredients. Mix just until the ingredients come together. Refrigerate for 30 minutes.
- In the meantime, heat the olive oil and 2 tablespoons butter in a medium sized saucepan. Add the broccoli, carrots, and potatoes. Cook over medium heat, stirring often, until the vegetables are fork tender.
- Add the flour to the vegetables and stir constantly for 1 minute. Add the chicken stock. Stir until the mixture begins to thicken. Remove from heat and add the cheddar cheese.
- Butter six large muffin cups. Divide the crust into six balls. Roll out each large enough to cover each muffin cup. Divide the pot pie mixture between each cup. Cut the puff pastry sheet into six squares and lay one on top of each pie.
- Bake for 30-40 minutes or until the puff pastry is puffed and golden brown.
- Serves 6.
- Enjoy!
