Fall Pancetta Pot Pie

October 18, 2012

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 

Shop the Story


The All for Farmers Market

We’ve joined forces with Tillamook to support All For Farmers—a coalition benefiting farmers across the nation—with a special market that gives back. Featuring Shop all-stars and a limited-edition Five Two apron, a portion of proceeds from every purchase supports American Farmland Trust’s Brighter Future Fund.

The All for Farmers Market

See what other Food52 readers are saying.

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