Pot Pie Cook-off contenders: Steak, chicken and pork

Steak, mushrooms, balsamic and cabernet all cuddled up in one little ramekin…it's my hometown in one dish!

Sprinkle both sides of steak with Montreal Steak Seasoning and cut into bite-sized pieces. Heat olive oil in a large stock pot over medium-high heat. Working in batches if needed, saute the steak pieces in the olive oil just until browned (but not fully cooked). Stir in balsamic vinegar. Use a slotted spoon to remove steak from pan and set aside.

Reduce heat to medium. In the same pot, saute the onion, carrots and celery until softened and aromatic (about 5 minutes). Add the mushrooms and garlic and saute for 5 minutes. Stir in smoked paprika, herbs, bay leaf, salt and pepper.

Add the beef stock and browned steak into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 - 2 hours, stirring occasionally. Taste and add salt and pepper as needed.

Combine the cornstarch with chilled Cabernet (chilling helps the cornstarch dissolve without clumping). When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornstarch mixture. Stir to combine. Allow the sauce to simmer rapidly until thickened, about 5 minutes.

Preheat the oven to 350 and butter 4-6 ovenproof ramekins.

Remove bay leaves from the filling and divide evenly among ramekins.

Cut the pastry into squares or circles big enough to cover the ramekins. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.

Cut 2 slits into each pie to allow the steam to escape and brush pastry with the rest of the beaten egg.

Place in the oven and bake at 350 for 25 minutes, or just until the pastry is cooked through and golden brown.

Pre-Heat Oven to 400F.

Coat chicken breasts with olive oil, salt and pepper and smoke over medium heat with a tablespoon of ground hickory chips until they reach 155-160 degrees (reserve a tablespoon of drippings). Allow to cool to touch, remove meat from the bone, then remove the skin and dice into bite-sized pieces. Set aside. While the chicken is smoking, coat the carrots, celery and bell pepper with olive oil, salt and pepper in a small bowl. Separate the carrots and place on a baking sheet and roast in the oven for about 10 mins. Add the celery and bell pepper and continue roasting until they begin to brown and become tender, but not too soft. Remove from the oven, allow to cool for a bit, then give them another rough chop into bite-sized pieces and set aside.

Reduce Oven to 350.

In a small saucepan, heat the chicken stock over medium heat. In a Dutch oven, sauté the onions in the garlic-infused olive oil and chicken drippings for about 10 mins until translucent. Slowly whisk in the flour and cook, stirring constantly, for 2 mins. Add the hot chicken stock, garlic purée and continue cooking until it thickens. Add the chopped veggies, peas, sour cream, parsley, lemon juice and salt & pepper – as well as the chicken.  Gently mix until well combined. Pour the mixture into 4 ramekins.

Remove the dough from the fridge and place on a floured surface, cut into 4 pieces, rolling each into a round about 1/2" larger than than the ramekin.

Brush the ramekin rims with egg wash and cover with the crust, crimp to the rim and allow a 1/2" or so over the side; tearing off the excess. Brush the top with egg wash and place 2 slits in the crust to vent, then sprinkle with Himalayan salt and cracked pepper. Place on a baking sheet and bake for 1 hour until the crust is golden brown and the filling is bubbling hot.

*Cut loin into approximately 3 inch sections. Marinate in 1 ½ teaspoon dry thyme, 3 teaspoon fresh thyme, 3 teaspoon Herbes de Provence, 8 cloves minced garlic, 2 teaspoon garlic powder, ¾ cup apple juice, ¾ cup extra virgin olive oil and  1 ½ teaspoon kosher salt and 2 teaspoon fresh ground black pepper. Marinate for at least 3 hours, but overnight is best. Let pork come to room temperature. Sear in skillet and transfer to oven and roast until internal temperature is 140 degrees. If you have a good herb marinade for pork, go for it!

Preheat oven to 375 degrees

In a medium saucepan, add chicken stock, bouillon cubes, garlic, bay leaves, thyme, Herbes de Provence, ½ stick butter and carrots. Simmer for approximately 6 or 7 minutes or until carrots are slightly cooked. Add mushrooms and continue simmering for about 3 minutes until mushrooms begin to soften. In skillet, add 3 tablespoons butter and sauté chopped onions until almost caramelized. Transfer cooked onions to stock. In same skillet, add 2 tablespoons butter and flour and cook until flour is no longer raw. Add a bit of the stock, so roux comes together; then add to stock mixture. Warm the heavy cream and add cream to stock mixture. Add cubed pork and drippings, peas, and pearl onions. Discard bay leaves.

Add pot pie filling to 12" oblong ceramic dish and top with crust (recipe below). Brush with egg wash. Open 10 holes in dough and top with kosher salt and a sprinkling of Herbs de Provence. Bake at 375 degrees for 40 minutes or until golden brown.