Pumpkin Pot Pie with White Beans and Bacon

Great flavor combo for a chilly fall night!

pumpkin-pot-pie-with-white-beans-and-bacon4-768x1152

For the pastry

  • 1/2 cup cold water

  • 2 tbsp cider vinegar

  • 1/2 cup ice

  • 1 2/3 cups unbleached all-purpose flour

  • 1/2 tsp kosher salt

  • 2 tsp granulated sugar

  • 11 tbsp cold unsalted butter, cut into 1/2-inch pieces

For the pumpkin pot pies

  • 8 oz pumpkin or butternut squash, cut into 1/2” cubes (about 2 cups)

  • 2 tbsp extra virgin olive oil, divided

  • kosher salt

  • freshly ground black pepper

  • 8 oz thick cut bacon, raw (about 4 slices)

  • 2 shallots, finely chopped (about 1/2 cup)

  • 2 celery stalks, diced

  • 2 garlic cloves, minced

  • 1 tsp fresh sage, chopped

  • 6  tbsp butter

  • 6 tbsp all- purpose flour

  • 4 cups (one 32-oz carton) low sodium chicken broth

  • 1 (15-oz) can cannellini beans, drained and rinsed

  • 1 egg, beaten, for egg wash

Click HERE for the instructions

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