Pancetta, White Bean, and Swiss Chard Pot Pies

INGREDIENTS

4 oz

1/4-inch-diced pancetta

Carrots

Celery stalks

Garlic cloves

Onion, large

4 cups

Swiss chard, leaves

2 cups

White beans, cooked

Egg beaten with

1 1/4 cups

Beef broth, low-sodium

2 cups

Chicken broth, low-sodium

2 1/4 cups

Flour

1 pinch

Red pepper flakes

1/2 tsp

Salt

Salt and freshly ground black pepper

2 tbsp

Olive oil

1 tbsp

White wine vinegar

1/4 cup

Ice water

3 1/2 tbsp

Butter, unsalted

6 tbsp

Greek yogurt

13 tablespoons (1 stick plus 5 tablespoons) unsalted butter