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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