Turkey and Pancetta Pot Pies

• 2 tablespoons extra-virgin olive oilolive-oil
• 4 ounces finely diced pancettapancetta
• 1 tablespoon unsalted butter, at room temperaturebutter
• 1 large or 2 small shallots, choppedshallot
• 2 medium carrots, peeled and diced into 1/2-inch piecescarrot
• 1 tablespoon chopped fresh thyme leavesthyme
• 1/2 teaspoon kosher saltsalt
• 1/2 teaspoon freshly ground black pepperpepper
• 1/4 cup flourflour
• 2 1/2 cups low-sodium chicken brothchicken-broth
• 1/4 cup heavy creamheavy-cream
• 3 cups (about 14 ounces) roasted turkey breast meat, cut into 1/2-inch pieces
• 1 cup frozen peas, thawedpeas
• 1/2 cup frozen corn, thawedcorn
• 3/4 cup flour, plus extra for dustingflour
• 1/4 cup cornmealcornmeal
• 1/4 teaspoon kosher saltsalt
• 1 teaspoon baking powderbaking-powder
• 1/2 teaspoon baking sodabaking-soda
• 1 ounce (2 tablespoons) unsalted butter, cut into 1/2-inch cubesbutter
• 1 cup grated Parmesanparmesan
• 1/3 cup buttermilk, plus extra, as neededbuttermilk
• 3 tablespoons extra-virgin olive oilolive-oil
• Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter. A 3-inch round cookie cutter

1. 01Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
2. 02For the filling: In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate. Add the butter, shallots, carrots and thyme to the saucepan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the carrots are tender, 6 to 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes. Add the cooked pancetta, heavy cream, turkey, peas, corn, and the remaining salt and pepper. Simmer for 3 minutes until heated through. Using a ladle, fill the ramekins with the mixture.
3. 03For the crust: In a food processor, pulse together the flour, cornmeal, salt, baking powder, and baking soda. Add the butter and cheese and process until the mixture resembles coarse meal. With the machine running, add 1/3 cup buttermilk and the oil. Process until the mixture begins to form a ball, adding extra buttermilk, 1 teaspoon at a time, if needed. On a lightly floured work surface, roll out the dough into a 10-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 6 circles and place on top of the filling.
4. 04Bake until the crust is golden and the filling is bubbling, 20 to 25 minutes. Cool for 5 minutes before serving.

Calories

592 kcal

Protein

30 g

Fat

37 g

Saturated fat

15 g

Carbs

36 g

Fiber

3 g

Sugar

7 g

Sodium

1346 mg

Cholesterol

87 mg

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