When I was in Vancouver my sister-in-law introduced me to an amazing new recipe, something sooo utterly delicious that I’ll be making it and variations on it for years to come.
The dish is Pancetta, White Bean and Chard Pot Pie from the Smitten Kitchen cookbook. The recipe can also be found on the SK blog… so look no further than this link for all the delicious details.
The recipe was a bit time consuming, although not overly difficult. Here are a few reasons why I loved this dish and why I think that you should make it.
(1) it made a lot and you had the flexibility to make small (individual size) pots, or 1 or 2 larger ones. We did both, which was great for leftovers.
(2) The flavours were also amazing, just watch the salt… pancetta can be salty, so keep this in mind when you’re buying stock and look for the no salt added version.
(3) The crust included sour cream and butter, which made it f***king delicious!
(4) The recipe lends itself to substitutions or additions. The next time I make it, I’ll be adding some chicken for extra protein… and let’s be honest, who isn’t a sucker for a chicken pot pie.
I’m terrible at taking process photos – so if you are looking for gorgeous food pics – look no further than the SK blog.