This is going to sound disingenuous given the picture above but I am not the kind of woman who puts hearts on things. Smiley faces, ok, yes, occasionally. Not hearts though. No judgments.
But something about these cute little pot pies charmed me into unusually giddy behavior. And truly, who can remain stoic in the face of pot pie?
Deb’s changes it up a bit by substituting pancetta for the usual chicken and I like this a lot. 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 or need to de-accession from the fridge. Kale, turnips and sweet potatoes. Cabbage, parsnips and mushrooms. Adding to the appeal of this dish, the crust (which is easy) can be made 2 days in advance and you can cook the stewy insides 24 hours before serving.
As we here in Chicago brace ourselves for numbing 50-degree temps this January we will certainly be thinking about making warm and comforting dishes like this.
Pancetta, White Bean, and Swiss Chard Pot Pies are on page 163 of The Smitten Kitchen Cookbook. And right here on her site.
Can I use frozen blueberries?