New Year's Pot Pie


8 ounces bacon

2 carrots, chopped

1 onion, chopped

1 bunch collard greens, roughly chopped

2 cloves garlic, chopped or pressed

1/4 teaspoon of red pepper flakes 

1 15.5 ounce can black eyed peas

2 heaped tablespoons all purpose flour

2 cups chicken stock 

1 small glass of water

1/4 cup apple cider vinegar

salt to taste

Double Cornmeal All Butter Crust (recipe to follow)


In a large skillet, on medium heat, cook the bacon until crispy. Set aside on paper towels to dry. Turn the skillet up to high heat, then add the onion and carrots. Cook for about 8 minutes, until the onion has become translucent and the carrots are a bit soft. Add the chopped collards, mix with the other vegetables, and allow them to wilt a bit in the pan for about 5 minutes. Add a 1/2 teaspoon of salt, the garlic, and red pepper flakes and cook for about 2 minutes until the garlic becomes fragrant. Rinse the can of black eyed peas, and drain. Toss the peas into the collard mixture. Chop the cooked bacon roughly and add it back into the skillet. Sprinkle over the flour and stir until the flour is well combined. Add the chicken stock and water with a bit of salt (about another 1/2 teaspoon), and allow them to stew for about 10 minutes.  Add the apple cider vinegar and cook for about 5 more minutes. Remove the skillet from the heat while you roll out the dough.

Preheat the oven to 425. Roll out one pie dough to place in a small greased casserole dish. Prick the bottom of the dough with a fork. Add the collards and black eyed pea mixture to the dough. Roll out the second pie dough and cover the top of the veggies. Trim the edges and crimp as desired. Prick the top of the pie for ventilation. Place the pie onto a baking sheet. Place on the middle rack of the oven and bake for 20-25 minutes. Turn the oven temperature down to 375 and bake for an additional 35-40 minutes. Allow to cool before serving.

Recipe for Double All Butter Cornmeal Dough:


1 3/4 cup all purpose flour

3/4 cup self rising white cornmeal

1 tablespoon sugar

1 teaspoon salt

2 sticks unsalted butter

1/2 to 3/4 cup ice water


Whisk together the flour, cornmeal, sugar, and salt. Cut the butter into the flour mix with a pastry knife until the butter resembles small peas. Slowly add 1/2 a cup of ice water and mix together with a wooden spoon until the dough starts to form and the flour starts to come off the sides of the bowl. If the dough seems dry, add a tablespoon of water at a time until the dough comes together. Split the dough in half and cover each dough ball in cling wrap. Let the dough chill in the refrigerator for at least one hour before using. Store in the refrigerator for 2 days, or in the freezer for 6 months.