pancetta, white bean and chard pot pies

INGREDIENTS

• 2 cups (250 grams) all- purpose flour
• 1/2 teaspoon table salt
• 13 tablespoons (185 grams or 1 stick plus 5 tablespoons) cold unsalted butter, diced
• 6 tablespoons (90 grams) sour cream or whole Greek yogurt (i.e., a strained
• yogurt)
• 1 tablespoon (15 ml) white wine vinegar
• 1/4 cup (60 ml) ice water
• 1 egg, beaten with 1 tablespoon water, for egg wash
• 2 tablespoons (30 ml) olive oil
• 4 ounces (115 grams or 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 Swiss chard leaves from an 8- to 10-ounce (225- to 285-gram)
• bundle (4 cups); if leaves are very wide, you can halve them lengthwise
• 3 1/2 tablespoons (50 grams) butter
• 3 1/2 tablespoons (25 grams) all- purpose flour
• 3 1/2 cups (765 ml) sodium- free or low- sodium chicken or vegetable broth
• 2 cups white beans, cooked and drained, or from one and a third 15.5- ounce
• (440-gram) cans