Black-Eyed Pea & Winter Greens Pot Pie with Benne Seed Biscuit Crust

Instructions

1. 1

   Soak the peas (optional but helpful). Put 1 lb Dried black-eyed peas in a bowl, cover with cold water by 3 inches, and soak 6–12 hours. Drain and rinse. If you didn’t soak, no shame—just expect a little longer simmer and add water as needed.

   10 min

   Tip: In January I’m chasing comfort, not perfection. A soak makes the cook more even, but black-eyes are forgiving.

2. 2

   Build the smoky pea base. In a Dutch oven, combine drained peas, 1 Smoked ham hock, 2 Bay leaves, 4 cups Chicken stock, and 3 cups Water. Bring to a boil, then reduce to a steady simmer, partially covered, until peas are tender but not blown out.

   45 min

   Tip: Unsoaked peas may take 60–75 minutes. Keep them just submerged—add hot water if the level drops too low.

3. 3

   Sauté the winter trinity. In a separate skillet (or in a second pot if you’ve got it), melt 3 tbsp Unsalted butter over medium heat. Add 1 large Yellow onion, 2 stalks Celery, and 2 medium Carrots with 2 1/2 tsp Kosher salt. Cook until softened and sweet, then add 5 cloves Garlic and 1 tbsp Tomato paste and cook 1 minute.

   12 min

   Tip: That little bit of tomato paste is my Charleston training showing up—just enough to deepen the gravy without tasting ‘tomato.’

4. 4

   Make the gravy backbone. Sprinkle 3 tbsp All-purpose flour over the vegetables and cook 1–2 minutes, stirring. Ladle in about 1 cup of hot pea cooking liquid (or stock) and whisk until smooth. Pour this thickened mixture back into the pea pot. Add 6 sprigs Fresh thyme and 1 sprig Fresh rosemary.

   5 min

   Tip: Cooking the flour briefly keeps the filling from tasting raw and gives you that pot-pie gloss.

5. 5

   Season with my modern Southern “spark.” Stir in 1 1/2 tbsp Apple cider vinegar, 1 tsp Fish sauce, 1/2 tsp Freshly ground black pepper, and 1 tsp Hot sauce. Simmer 10 minutes so it all marries.

   10 min

   Tip: The fish sauce won’t read as fish—just deeper hammy, roasted, long-simmered flavor.

6. 6

   Add the greens at the right moment. Stir in 6 oz Lacinato kale and 6 oz Collards and simmer until tender and silky.

   12 min

   Tip: Adding greens late keeps their color and keeps the whole dish from tasting tired.

7. 7

   Finish the filling and set the oven. Remove ham hock, shred the meat, and return it to the pot (discard skin/bone). Taste and adjust salt. Stir in remaining 1 tbsp Unsalted butter and (optional) 1 tsp Lemon zest. Preheat oven to 425°F.

   10 min

   Tip: That last butter is my grandmother’s trick—she’d say it ‘makes it taste like you meant it.’

8. 8

   Make the benne biscuit crust. In a bowl, whisk 2 cups All-purpose flour (for biscuit crust), 1 tbsp Baking powder (for biscuit crust), 1/2 tsp Baking soda (for biscuit crust), 1 tbsp Sugar (for biscuit crust), 1 1/4 tsp Kosher salt (for biscuit crust), and 3 tbsp Toasted benne seeds (sesame). Cut in 6 tbsp Cold unsalted butter (for biscuit crust) until you’ve got pea-size pieces. Pour in 3/4 cup Cold buttermilk (for biscuit crust) and stir just until a shaggy dough forms.

   10 min

   Tip: Stop mixing the second the flour disappears. Tender biscuits come from restraint.

9. 9

   Assemble. Pour filling into a 9x13-inch baking dish or a deep 3-quart casserole. Pat biscuit dough into an even slab about 3/4-inch thick (or drop in big rustic rounds) and lay over the top. Brush with 1 tbsp Melted butter (for topping) and sprinkle with remaining benne seeds (and 1/4 tsp Flaky salt (for topping) if you like).

   10 min

   Tip: If your filling is very thick, loosen with a splash of stock—pot pie should spoon, not stand.

10. 10

    Bake until the top is proud and bronzed and the edges are bubbling. Rest before serving so the gravy sets slightly.

    22 min

    Tip: If the top browns too fast, tent loosely with foil for the last 5–8 minutes.