Bacon, White Bean, and Swiss Chard Pot Pies

Bacon, White Bean, and Swiss Chard Pot Pies

Altered from pancetta, white bean, and swiss chard pot pies, The Smitten Kitchen Cookbook, by Deb Perelman

http://smittenkitchen.com/blog/2012/10/pancetta-white-bean-and-swiss-chard-pot-pies/

Serves 4

Lid

2 c all-purpose flour

½ tsp table salt

13 Tb (or 1 stick plus 5 Tb) unsalted butter

6 Tb sour cream or whole Greek yogurt (i.e., a strained yogurt)

1 Tb white wine vinegar

¼ c ice water

Filling

2 Tb olive oil

4 ounces bacon or 4 ounces ¼ in. diced pancetta

2 leeks or onions, finely chopped

6 oz. swiss chard, stems separated and finely chopped, leaves thinly sliced

2-3 sweet winter carrots, sliced

1 large stalk celery, finely chopped

½ lb shiitake mushrooms, sliced into quarters or fifths

Generous pinch of red pepper flakes

Salt and freshly ground black pepper

2 garlic cloves, minced

1 Tb olive oil

3 ½ Tb butter

3 ½ Tb all-purpose flour

3 ¼ c sodium-free or low-sodium chicken or vegetable broth

2 c white beans, cooked and drained or from one and a third 15.5 oz. cans

Make lids: In a large, wide bowl (preferably one that you can get your hands into), combine the fl our and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.