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Fall Pancetta Pot Pie
We've already had one savory pie steal the traditional spotlight, and now, it's time for another. With pancetta, swiss chard, and hearty white beans, this little pocket of freshly baked dough with a smoky, rich filling is an absolute must-try fall recipe. Although Smitten Kitchen promises this recipe can be made vegetarian by skipping the pancetta, we're too far in at this point. We're doing it her way.
Pancetta White Bean and Swiss Chard Pot Pies from Smitten Kitchen
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Tags: what we're reading, smitten kitchen, fall recipe, pot pie, pancetta
Jill Danielle Fisher
Beginning her journey in Pittsburgh, Jill started cooking before she could even reach her mother's countertop. When she's not testing out recipes on her willing, and hungry friends she is most likely buried in a book. Follow her: @JillDanielle
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