Pancetta, white bean, and Swiss chard pot pies from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 163) by Deb Perelman

  • carrots
  • celery
  • sour cream
  • onions
  • pancetta
  • Swiss chard
  • all-purpose flour
  • butter
  • chicken broth
  • dried red pepper flakes
  • cooked white beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on December 29, 2015

    The consistency of the filling is similar to thick soup or stew, so making them in individual bowls makes a lot of sense. But, as I only had two oven proof serving size bowls, I put some in a smallish casserole dish also. The presentation wasn't as nice, as we had to break the crust, ladle the filling into bowls, and top with the crust shards, but it was still just as tasty. The crust is wonderfully flaky, and would be a good, quick homemade substitute for other savory pies that call for puff pastry. To maximize my effort, I doubled the batch and put half in the freezer, with the filling and raw pastry dough stored separately. I also used porchetta in place on pancetta, which turned out to be especially delicious, and included the chopped chard stems by adding them a few minutes prior to the garlic.

  • Melanie on June 21, 2014

    We were pretty impressed by this one - the idea of using white beans in a pie seemed a bit strange but was really delicious. Made this as one large pie to serve 4 which worked very well. Didn't need ten minutes to brown the pancetta (it cooked much quicker and burnt and I had to start again with bacon). Used canned white beans, substituted yoghurt for sour cream (pastry) and just used water instead of stock.

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Reviews about this recipe

  • Kate Cooks the Books

    You could also certainly go all-veg on this and just saute the onion, carrots, celery and greens in a little olive oil. You could also substitute her veggies for whatever you have on hand...

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