Farmers Market Pot Pie

I love the farmers market, you can read me wax poetic about it here.  This morning I bought a lot of beautiful produce, and among the mix was rainbow chard.  Now I love chard, but I usually do the same thing with it over and over: braise it with onion, garlic, apple cider vinegar, and a little strawberry jam.  Delicious? Yes, but starting to get a little boring.  So I consulted my favorite food blogs and fount this recipe from Smitten Kitchen and boy was I smitten.  Ree had just posted a recipe for pot pies, so I was already in the mood for a pot pie (just as we are on the verge of, what could possibly, be the hottest week of the summer, and all I want to make is classic winter comfort food).

While I love pot pies, I'm not a huge fan how sometimes the pie crust on top of the pie gets soggy as it bakes, I want a crisp and crunchy accompaniment to the warm and bubbly stew--so I decided to separate the two parts: serve a stew with puff pastry on the side.

Farmers Market Pot Pie Stew with Thyme Puff Pastry Triangles

Inspired by Pot Pies from The Pioneer Woman
Heavily based on Pancetta, White Bean, and Chard Pot Pie from Smitten Kitchen

Stew:
3 oz. pancetta, diced
1 Leek, just the light green and white parts, thinly sliced
1 clove garlic, minced
1 carrot, peeled and chopped
1/2 red onion, chopped
The kernels from 2 ears of corn, about 1 1/2 cups
1 bunch rainbow chard, sliced, about 1 cup, packed
1/2 teaspoon pepper
1 1/2 teaspoons fresh thyme leaves
1 teaspoon italian seasoning
1, 15oz., can great northern beans, rinsed and drained
1/2 cup white wine
1/4 cup flour
2 cups chicken broth
1/2 cup half and half

Thyme Triangles:
1, 14 oz, box frozen puff pastry, thawed
2 tablespoons half and half
1 teaspoon fresh thyme leaves
1/4 teaspoon black pepper

Stew:

1. In an 8 quart pot over medium high heat, cook the pancetta until golden brown.  Remove from the pancetta to a small bowl and save for later.  
2. Add the leeks, garlic, carrot, and red onion to the pan and saute until lightly browned. 
3. Stir in the corn, chard, pepper, thyme, italian seasoning, beans, and wine.  Simmer until the wine reduces by half, about 5 minutes.  
4. Meanwhile, in a small bowl whisk the flour into about 1/2 cup of the chicken broth.  
5. Add the flour/broth slurry, remaining chicken broth, half and half, and the reserved cooked pancetta to the pot, stirring constantly until thickened. Gently simmer for 10 minutes, stirring often.  Taste for seasoning: add salt if needed, and possibly a sprinkle of sugar if the rainbow chard is excessively bitter.  

Thyme Triangles:

1. Lay out the puff pastry on a cutting board and brush with half and half.  
2. Sprinkle with thyme and black pepper.  
3. Cut into 16 triangles  and place on a greased baking sheet.  
4. Bake on 425F for 8-10 minutes until they start to turn golden brown.