White Bean and Swiss Chard Pot Pie

This is another recipe from the CSA box last week. I will definitely be making this one again.

I had to try and halve the recipe seeing I have an empty house now and am only cooking for one. It gives me a nice meal and then leftovers for lunch or even dinner the next day. I can make this box stretch out the whole week and only have to do a little supplemental grocery shopping now.

The pie crust dough that was provided in the box was very nice, but it didn’t work too well with the hot filling. It totally melted and lost it’s shape. It tasted really good, nice and flakey, but it wasn’t pretty.

White Bean and Swiss Chard Pot Pie

2 Tbls oil (more if bacon is not being used)
3 slices bacon, 1/4″ dice, optional
1 onion, finely chopped
2 carrots, finely chopped
salt and pepper
2 garlic cloves, minced
1 bunch chard, separate leaves from stems
2 tsp thyme
3 1/2 Tbls butter (more if bacon is not being used)
3 1/2 Tbls flour
3 1/2 cups chicken or vegetable broth
2 cups cooked white beans, or substitute 2 cans white beans like Northern
1 pie crust

Make filling: Wash the chard. Thinly slice the leaves and finely chop the stems. Heat 1 tablespoon oil over medium-high heat in a large, wide saucepan and add the bacon if using. Brown the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Leave the heat on and the drippings in the pan, adding an additional tablespoon of oil if needed. If you did not use bacon, heat 2 tablespoon oil or butter in a skillet. Add onions, carrot, chard stems, and a few pinches of salt. Cook over medium heat until the vegetables are softened and begin to take on color, about 7-8 minutes. Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted, about 2 to 3 minutes. Season again with salt, pepper and thyme to taste. Transfer veggies to a bowl with the bacon and set aside.

Make sauce: Wipe out pan (it doesn’t have to be totally clean). Melt the 3 1/2 tablespoon butter in the saucepan over med-low heat. Add the flour and whisk until combined. Continue cooking for 2 minutes, stirring the whole time, until starts to turn golden brown. Whisk in the broth, one scoop at a time, mixing completely between additions. Scrape up any stuck bits. Once all of the broth is added, bring the mixture to a boil and then reduce to a simmer. Cook the sauce until it is thickened and “gravy-like”, about 10 minutes. Season with salt and pepper. Stir the white beans, vegetables and bacon into the sauce.

Assemble and cook pies: Preheat oven to 375 degrees. Divide the filling between four ovenproof 2 cup bowls or spoon into 1 pie plate. Set the bowls on a baking pan. Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than our bowls. Or, roll out one large circle to cover your pie plate. Drape the pastry over each bowl or the pie plate, pressing gently to adhere it. cut vents in each to help steam escape. Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes.

Note: Filling can be made a day in advance and stored in the fridge. I suggest doing this, filling definitely tastes better the second day.