Cannellini Bean, Kale and Pancetta Pot Pies

A one pot meal that is easy, healthy and can be made ahead of time.

Cannellini Bean, Kale and Pancetta Pot Pies

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Serves: 4 Total Time: 1 hour 15 minutes


  • Pastry
  • 2 cups all- purpose flour

  • 1/2 teaspoons salt
  • 13 tablespoons cold unsalted butter, diced (I would recommend Plugra or Kerrygold for the flakiest crust)
  • 6 tablespoons sour cream or whole Greek yogurt (Fage is a good Greek yogurt to use)
  • 1 tablespoon white wine vinegar

  • 1/4-cup ice water

  • 1 egg, beaten with 1 tablespoon water, for egg wash
  • Filling
  • 2 tablespoons olive oil

  • 4 ounces (3/4 to 1 cup) 1/4-inch-diced pancetta

  • 1 large or 2 small onions, finely chopped

  • 1 large carrot, finely chopped

  • 1 large stalk celery, finely chopped
Pinch of red pepper flakes

  • Salt and freshly ground black pepper

  • 2 garlic cloves, minced
Thinly sliced Kale leaves from an 8- to 10-ounce (bundle (4 cups); if leaves are very wide, you can halve them lengthwise

  • 3 1/2 tablespoons butter

  • 3 1/2 tablespoons all- purpose flour

  • 3 1/2 cups sodium- free or low- sodium chicken or vegetable broth

  • 1 15 oz. can of cannellini beans, drained and rinsed


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You can make the dough ahead of time.  Wrapped in plastic wrap and slipped into a freezer bag, will keep for up to 2 days in the fridge, and for a couple months in the freezer. The filling can also be made up to a day in advance and stored in a covered container in the fridge.

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