Pancetta, white bean, and swiss chard pot pies

(posted by Ashley H.)

I have a funny story about this recipe. A really funny story. I’m not sure if I will be able to make it to our next cookbook meeting, but I sure hope to. Trust me. . .this story is definitely better told in person.

On to the delicious pot pies. Recipe can be found on page 163 in the cookbook.

First up, make your filling. Brown your pancetta and set to the side.

Next, cook your onions, carrot, celery, red pepper flakes, and salt.

Add your garlic and chard for the last few minutes. Look at this beautiful Swiss chard.


The veggies and pancetta get transferred to a large bowl and next you make your sauce. Melt your butter, add flour. Whisk in broth. Cook until thickened. Combine sauce with white beans and add to all of the goodies waiting in that large bowl.

Assemble and cook pot pies. Eeeks! I did not make my own “lids”! Horrible, I know. I used frozen pastry puff (gasp!). A couple of reasons behind that: I am scared to attempt my own dough; and first and foremost, I’m a little bit lazy. I’ll get there someday but for now pastry puff was quick, easy, and still really delicious.

Drape pastry over edge of bowls. Brush egg wash over tops and bake for about a half hour.

A very tasty meal. Although I’m not sure if I will be making this again. You’ll understand once you hear my story.

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1 Response to Pancetta, white bean, and swiss chard pot pies

  1. Kelli says:

    You now have me super curious…

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