Chard,mushroom,”bacon” & bean pot pie


Today was a gloomy, dark and damp kind of day, a perfect day for a pot pie.  Usually on cold winter days I make a chicken pot pie with hearty root vegetables and a thick creamy sauce but since we are all trying to eat healthier a 400 calorie a slice,  itis inducing pot pie just isn’t going to cut it.

For Christmas my husband bought me the new Smitten Kitchen cookbook and I fell in love with her Chard, pancetta and white bean pot pie but after calculating the calories and fat content of this beautiful pot pie I decided to try to make a lower fat version. I was a bit skeptical that a low-fat version was going to come out as delicious but I was willing to try. The end result was a beautiful, delicious pot pie and well under 200 calories per slice.  Low fat doesn’t have to mean low in taste!

What you need:

  • 1 bunch of chard
  • 1 onion
  • 2 handfuls  of mushrooms ( or one prepackaged container)
  • 1 can of organic pinto beans
  • Half a package of Jennie-O EXTRA LEAN turkey bacon
  • 1 1/4 C low sodium chicken broth
  • 8 tbsp natural corn starch
  • 1 1/4 C unbleached white flour
  • 1 1/4 C whole wheat flour
  • 3/4 C  vegetable margarine or butter , I used smart balance
  • 5-8 tbsp cold water
  • 1 egg white
  • salt and pepper to taste
  • 9 in pie dish

How to make it:

Pre-heat oven to 275


  • Mix both white and wheat flours together with a pinch of salt
  • Cut in  butter or margarine with a pastry cutter or fork until it resembles coarse cornmeal
  • Add cold water 1 tablespoon at a time until the dough sticks together and is workable
  • Knead until smooth
  • Cut in half
  • Roll out one ball onto floured surface until large enough to cover your 9 inch pie dish
  • Roll out top crust and let sit while you prepare filling


  • Saute onions in a skillet with a tablespoon of oil
  • Add mushrooms and cool until half done
  • Add chard and salt and pepper and turn heat to low and let simmer
  • In a separate pan add 1 cup of chicken broth
  • Dissolve cornstarch in extra 1/4 cup broth and add to pan
  • Let simmer until it begins to thicken
  • Add to chard mixture  with beans and mix


  • Add filling to pie dish with bottom crust
  • Place top crust over filling and tuck edges under bottom crust to seal the pie
  • Beat egg white and brush crust with whites
  • Use a fork to press down edges of pie
  • Use a knife to cut slits in crust to let air out as pie cooks
  • Place in oven center rack and cook for 25-35 minutes until the top is golden brown and juices are bubbling out

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