2 tbsp (30 ml) unbleached all-purpose flour

1/4 cup (60 ml) butter, softened

1/2 cup (85 g) diced pancetta

• 1 onion, finely chopped or
• 1 cup (250 ml) finely chopped leek

In a bowl, combine the flour with 2 tbsp of the butter with your fingertips. Set the kneaded butter aside.

In a saucepan, brown the pancetta, onion and garlic in the remaining butter (2 tbsp). Add the broth and potatoes. Bring to a boil. Cover and simmer for 10 minutes. Add the meat, broccoli and peas. Cook for 2 minutes. Stir in the kneaded butter. Bring back to a boil.

Pour into a 2 litre (8-cup) capacity and 20 cm (8-inch) in diameter soufflé dish. Let cool or chill the filling completely if you want to freeze the pot pie.

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