Recipes

Mama Wang’s Pot Pie

By: Julia Miller

Shuai Wang has a lot on his plate. He and his wife Corrie Wang co-own Jackrabbit Filly, located in Charleston’s Park Circle neighborhood. As chef of Jackrabbit Filly, Shuai serves heritage driven New Chinese American cuisine in a fun and casual environment. Last year, the Wangs established the hospitality group, Super Happy Fun Time Group. Their newest concept, King BBQ, is currently underway with Jackrabbit Filly sous chef, Brandon Olson. The King BBQ pop up saw its first customers in August and currently serves their fusion of Chinese and Lexington style BBQ at various locations around Charleston. King BBQ is set to open in a permanent location early spring 2023 (and we’re counting down the minutes until they do!).

With a busy schedule like this, we figured chef Wang is probably an expert on delicious meals made with little time. He didn’t disappoint; his pot pie recipe is super easy, super simple, and super quick.

Wang’s recipe is a delicious riff on his mother’s pot pie recipe. Many of the ingredients are readily on hand, like ketchup, root vegetables, beef, or pork. Wang’s use of roti paratha dough is genius: the flaky flatbread dough takes seconds to cover the pie and still delivers a puffed, golden crust that looks beautiful and crackles to the touch. Overall, this family recipe is a comforting dish from Shuai Wang’s home to yours.

recipe heading-plus-icon

yields

Makes 1 pie

    ingredients
  • 1 sheet puff pastry or pie shell, defrosted if using frozen (Wang like using roti paratha, available from the frozen sections at Asian grocery stores)
  • 1 pound pork shoulder (chicken thighs or beef chuck also work) 
  • Kosher salt
  • 1 cup peeled and large diced russet potatoes
  • 1 cup peeled and large diced carrots
  • ½ cup large-diced onion 
  • Vegetable or canola oil
  • 1 cup tomato purée 
  • ¼ cup ketchup 
  • 1 bay leaf 
  • 1 teaspoon granulated sugar
  • 1 egg, beaten 
  • Flaky sea salt for serving
  • Special
  • medium dutch oven
  • 16-ounce deep baking dish, preferably 4 to 5-inches wide


  •  
steps
  1. Lay pastry or dough flat on a cutting board and place baking dish upside down over it. Use a small knife to trace around baking dish, trimming dough to fit. Next, cut a small slit in the middle of crust to help rise and keep from getting soggy while baking. Keep prepared pastry in freezer until ready to use.

Make the filling:

  1. Dice pork or beef into large, bite-size pieces*. Season well with salt and set aside. Add oil to cover the bottom of a dutch oven and heat to medium-high heat on the stove. Once oil starts to lightly smoke, use tongs to carefully place pork or beef chuck in pot, taking care not to splatter oil. Arrange pieces evenly, sautéing in batches if necessary, to get an even sear. Rotate meat until all sides are seared. Transfer from pot to a plate and set aside.
  2. Add potato, carrot, and onion to pot (no need to add more oil) and cook lightly for about 1 minute. Return meat to pot along with ¼ cup water, deglazing pot to loosen all the frond. Add tomato purée, ketchup, bay leaf, sugar, and 1 teaspoon kosher salt. Give everything a gentle stir, then lower heat to low. Cover stew and simmer, stirring occasionally, until meat is easily pierced by a fork, about 20 minutes. Stew should be nice and saucy, like a gravy. Add a little water to thin if needed. If too soupy, continue simmering until liquid cooks out. Once meat is tender, uncover pot and remove from heat. Salt to taste.
  3. Preheat oven to 375 degrees. Beat egg in small bowl and set aside. Transfer stew to baking dish and cover with pastry from freezer. Use a brush to cover crust with egg wash and sprinkle flaky sea salt to finish.
  4. Place a baking sheet or pizza stone on middle rack in oven and set baking dish on top (this will help with removing the finished pie later). Bake for about 10 to 12 minutes or until pastry is golden brown. Remove pie from oven and let cool slightly before serving.

Chef’s note:

“My mom usually went for something slightly smaller than the a golf ball, it will shrink when cooked.”

Video by: Jonathan Boncek

Edits by: Jack McAlister

Production by: Maggie Ward

Location: Charleston Wine + Food

  • Recipe By
    Shuai Wang of Jackrabbit Filly and King BBQ in Charleston
  • Contributing City
    Charleston
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