Every time I went to Gage & Tollner in Brooklyn, there were two dishes I had to order: the pork pot pie and the butter-roasted hash browns, and I’ve been craving both ever since moving away.
While I’m not attempting their famous 100-layer hash browns at home, I knew I could get close to the spirit of that pot pie, and I’m so excited to finally share my Skillet Pork Belly Pot Pie.
For something so simple and humble, this recipe went through a surprising number of iterations, including a stuffed pork pie turnover, before landing here: a straightforward, one-skillet pot pie packed with flavor and topped with store-bought puff pastry to make things easier on you.
To make it, pork belly lardons are cooked until golden, then drained on a plate. Quartered mushrooms go into the rendered pork fat and cook until deeply browned. A splash of dry sherry deglazes the pan, followed by diced onions, carrots, and celery, flavored with thyme and garlic. Everything simmers together with beef stock, Worcestershire sauce, and Dijon until rich and cohesive, then gets finished with a little heavy cream and a handful of frozen peas.
A huge thanks to the testers, who helped me dial this in. Several people were getting mixed results with the puff pastry rise when it was baked directly on top of the filling, so I ended up separating the two. It turned out to be a win all around: better, more consistent pastry and a noticeably shorter cook time, since the puff pastry bakes while you make the filling. Special thanks to John Donovan for suggesting the split-bake approach – it made all the difference.
NOTES:
- Pork Belly: Look for skinless pork belly. If yours does have skin, you need to remove before cutting into lardons.
- Puff pastry: Baking the pastry separately keeps it crisp and dramatic. All-butter puff pastry will give the best lift and flavor. Thaw in the refrigerator, not at room temperature. I like Dufour, but also have used Pepperidge Farm‘s
- Make-ahead friendly: The pork and mushroom filling can be made up to 2 days ahead and refrigerated. Rewarm gently before topping with the freshly baked pastry.
- Serving suggestion: A crisp green salad with a sharp vinaigrette is perfect alongside to cut the richness.
A huge thank you to those who tested the recipe: Janet Bowne, John Donovan, Noelle Hale, Katie Orme, Jeanine Raab
Skillet Pork Belly Pot Pie
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- Total Time: 1 hour, 10 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon milk or water
- Flaky sea salt & freshly ground black pepper
- 12 ounces skinless pork belly, cut into 1/3-inch lardons
- Kosher salt
- 16 ounces cremini mushrooms, quartered
- 1/3 cup dry sherry
- 2 cups diced yellow onion (about 1 large)
- 1/2 cup finely diced carrot (about 1 large)
- 1/2 cup finely diced celery (1 to 2 stalks)
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 1 3/4 cups beef or chicken stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/3 cup heavy cream
- 2/3 cup frozen peas
- 1 teaspoon lemon juice or cider vinegar
- Finely chopped chives, for garnish
Instructions
- Preheat the oven to 400°F. Lightly flour a work surface and roll out 1 sheet thawed puff pastry to a 12-inch square. Place a 12-inch bowl on top and trim away the excess to form a circle. Transfer to a parchment-lined baking sheet and refrigerate while the oven heats. (Cold pastry puffs better.)
- In a small bowl, beat 1 large egg with 1 tablespoon milk and brush evenly over the pastry. Sprinkle lightly with flaky sea salt and freshly ground pepper.
- Bake for 20 to 25 minutes, rotating halfway through, until the puff pastry is deeply golden and fully puffed. Set aside.
- While the pastry bakes, heat a 12-inch skillet over medium heat. Add 12 ounces skinless pork belly, cut into ⅓-inch lardons, and cook, stirring occasionally, until the fat has rendered and the pieces are deeply golden but still tender, 12 to 15 minutes. Don’t rush this step; the pork should be well browned, not crisp.
- Using a slotted spoon, transfer the pork belly to a paper towel-lined plate.Pour off all but 1 tablespoon of the rendered fat into a heatproof bowl and reserve.
- Add 16 ounces quartered cremini mushrooms to the skillet and cook undisturbed for 3 to 4 minutes to encourage browning. Continue cooking, stirring occasionally, until well browned and moisture has evaporated, 6 to 8 minutes more.
- Add 1/3 cup dry sherry, scraping up any browned bits, and cook until fully evaporated, 2 to 4 minutes.
- Add 2 cups diced yellow onion, ½ cup finely diced carrot, and ½ cup finely diced celery. Cook until softened and translucent, 5 to 7 minutes, adding a bit of the reserved pork fat if the pan seems dry. Stir in 4 cloves garlic, minced, 1 teaspoon fresh thyme leaves, 1 bay leaf and ¼ teaspoon kosher salt. Cook until fragrant, about 1 minute.
- Sprinkle 3 tablespoons of all-purpose flour evenly over the vegetables and cook, stirring constantly, for 1 to 2 minutes. Gradually add 1¾ cups beef or chicken stock while stirring to prevent lumps. Add 1 tablespoon Worcestershire sauce and 2 teaspoons Dijon mustard. Bring to a gentle simmer and cook until thickened and easily coats the back of a spoon, 4 to 6 minutes.
- Stir in 1/3 cup heavy cream and return the pork belly to the skillet. Simmer gently, avoiding a hard boil, until the sauce is glossy and cohesive, 1 to 2 minutes.
- Remove from heat and stir in ⅔ cup frozen peas, 1 teaspoon lemon juice , 1/4 teaspoon kosher salt and a couple cranks of freshly ground pepper. Remove the bay leaf, taste, and adjust seasoning as needed.
- Place the baked puff pastry directly on top of the pork filling. Sprinkle with chives, if using, and serve warm.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
