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Restaurants›Bix›Veal Pot Pie Recipe

Veal Pot Pie Recipe

Inspired by Bix

Time1h 10m

Serves4

“Blanquette de Veau”, puff pastry

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Ingredients

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Filling

1 1/8 lb (500 g) Veal, cubed

2 cups Carrots, diced

1 cup Celery, diced

1 medium Onion, chopped

2 tsp Garlic, minced

3 tbs Butter

1 cup Flour

2 cups Chicken or veal stock

1 cup Heavy cream

2 pieces Bay leaves

1 tsp Thyme, fresh

to taste Celtic sea salt

to taste white, green, and black pepper

Pastry

2 pieces Puff pastry sheets

1 piece Egg, beaten (for egg wash)

Method

Preparation

1

Cook the Veal

In a large pot, melt the butter over medium heat. Add the veal and cook until browned. Remove from pot and set aside.

2

Sauté the Vegetables

In the same pot, add onion, garlic, carrots, and celery. Sauté until the vegetables are softened.

3

Make the Sauce

Sprinkle flour over the vegetables and stir to combine. Gradually add the stock while stirring to avoid lumps. Add the bay leaves, thyme, salt, and pepper. Return the veal to the pot and simmer for about 20 minutes.

4

Add Cream

Remove bay leaves and stir in the heavy cream. Simmer for an additional 5 minutes until thickened.

Assembly

5

Preheat Oven

Preheat your oven to 375°F (190°C).

6

Fill the Pie

Transfer the veal mixture into a pie dish. Roll out the puff pastry and cover the filling, sealing the edges. Cut slits in the top for steam to escape.

7

Apply Egg Wash

Brush the top with the beaten egg for a golden finish.

Baking

8

Bake

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

9

Serve

Let it cool for a few minutes before serving. Enjoy your Veal Pot Pie!