Pork, Fennel, White Bean, and Rainbow Swiss Chard Pot Pie

Written by on in Dinner

This recipe combines the concept of escarole and white beans in a chicken pot pie vessel. Usually the escarole is combined with sausage, but I saved the calories and added the flavor of sausage by using farm-fresh fennel. I also had a bunch of rainbow Swiss Chard, so instead of using spinach or escarole, I went with the Swiss Chard. This was a simple summer meal that I used combining two left over pork chops. I made it a pie with my simple Two Ingredient Dough, which is healthier than biscuit dough.

Pork, Fennel, White Bean, and Rainbow Swiss Chard Pot Pie
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Pork, Fennel, White Bean, and Rainbow Swiss Chard Pot Pie

Recipe by The Cooking LawyerCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 8 oz. pork loin, diced

  • 1 lbs Swiss chard (I used rainbow chard)

  • 1 can white beans

  • 1 bulb fennel thinly sliced into bite-sized pieces

  • 1 carrot, diced

  • 1 onion diced

  • 2 cloves garlic, diced

  • 2 cups chicken broth (or 1 chicken bouillon with 2 cups of water)

  • 1 TBS corn starch

  • Non-stick cooking spray (butter flavor is best)

  • Two Ingredient Dough

  • 1 cup self-rising flour

  • 1 cup non-fat Greek yogurt

Directions

  • Preheat oven to 375.
  • Clean the Swiss chard. Cut each leaf in half, and then chop the leaves into 1 inch ribbons. Dry well.
  • Chop the onion, carrot, and fennel. Add to a cast-iron skillet.
  • On low heat, spray the skilled with non-stick cooking spray. Saute the onion, carrot, and fennel for a few minutes until softened.
  • Chop the garlic, and add to the skillet.
  • Chop the pork, and add to the skillet. Stirring to combine.
  • Drain the beans and rinse with water. Add to the skillet.
  • Add the rainbow chard to the skillet.
  • Mix the chicken broth with the corn starch.
  • Add to the skillet. Mix well. Add a lid to help wilt down the rainbow chard.
  • Meanwhile, make your two ingredient dough. On a clean surface, I add the self-rising flour then top it with the yogurt. I knead the two ingredients until it comes together. You can roll out with a rolling pin, or just use your hands for a rustic look.
  • Remove the lid. Give everything a good stir. Add your dough to the top of the pie. Spray with butter-flavored non-stick cooking spray.
  • Bake for half hour or until dough is golden brown.
  • Serve immediately.

Notes

  • You can use refrigerated biscuit dough to save time.
  • You can substitute spinach or escarole for the Swiss chard.
  • You can also substitute sausage for the pork. Or make your own sausage with ground turkey or chicken to make it healthier.
  • Rainbow chard simply refers to the different color leaves of the chard.

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