In this vegetarian white bean potpie recipe, kale and hearty white beans are topped with easy, homemade chive biscuits. If desired, add a little shredded Gruyère or Cheddar cheese to the biscuit dough. Source: EatingWell Magazine, September/October 2015

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 10-inch cast-iron skillet (or similar-size 2-quart baking dish) with cooking spray.

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  • Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes. Add garlic, thyme and rosemary; cook, stirring, until fragrant, about 30 seconds. Add kale; cook, stirring often, until tender and wilted, 3 to 5 minutes. Sprinkle with 1/4 cup flour and cook, stirring, for 30 seconds. Stir in broth, increase heat to high and bring to a boil. Reduce heat to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in beans and 1/2 teaspoon each salt and pepper. Transfer the mixture to the prepared pan.

  • To prepare biscuits: Whisk flour, baking powder, baking soda, salt and pepper in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in chives. Add buttermilk and stir until just combined. Form the dough into 6 biscuits and place on top of the vegetable mixture. Lightly brush with the remaining 2 teaspoons oil. Place the potpie on a baking sheet.

  • Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes. Let cool 5 minutes before serving.

Tips

Make Ahead Tip: Prepare through Step 2; refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before finishing.

Try white whole-wheat flour in place of all-purpose flour in baked goods. It's made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

277 calories; total fat 12.7g 20% DV; saturated fat 4.7g; cholesterol 16mg 5% DV; sodium 550mg 22% DV; potassium 457mg 13% DV; carbohydrates 37g 12% DV; fiber 7.8g 31% DV; sugar 5g; protein 9.1g 18% DV; exchange other carbs 3; vitamin a iu 4222IU; vitamin c 30mg; folate 92mcg; calcium 162mg; iron 5mg; magnesium 20mg; thiaminmg.

Reviews (7)

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8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/08/2018
Delicious and filling! The biscuits really make it a meal and add flavor to the beans and veggies. I used pre-chopped onions/ carrots/ celery from the supermarket and bagged chopped kale. Saved time on prep work. Read More
Rating: 5 stars
02/13/2018
I used a food processor for chopping all the vegetables. Only took a couple of minutes. Delicious! Will definately make it again. Read More
Rating: 5 stars
05/08/2016
Even better with shredded Chicken! Potpie was delicious. I have made it several times with and without added shredded chicken. When I add chicken I either roast my own chicken breast (Bone on for flavor) and shred. If I am feeling lazy I just buy rotisserie chicken from Whole Foods. Highly recommend. Enjoy! Pros: Use baby kale you don't need to clean or chop delicious Cons: Would suggest fresh herbs as well as previous reviews Read More
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Rating: 5 stars
12/07/2015
Make Extras! I have made this recipe three times. It does require some chopping but it is really not that bad. I made this for the first time for my husband and he loved it. The second time I made it while he was out of town and hand dinner all week. Third time was for a girls night dinner - made through steps two the night before and day of cooking was a breeze. Definitely add a little cheese to dough to make it special... but if trying to avoid extra calories its not needed. I forgot chives once so I added some chipotle mesa spice mix I had on hand just to add a kick and it was delicious. Don't skip on the fresh herbs... I made it one time with dried and it was so not the same. Another time I did use frozen kale to avoid chopping - made it easier but I liked the texture of fresh kale better. Pros: healthy version of comfort food and filling option for chilly nights Cons: some prep Read More
Rating: 4 stars
10/09/2015
A Keeper This veggie PotPie was really good. Seemed like a lot of prep work but well worth the time. Will definitely be making this again. Read More
Rating: 4 stars
10/09/2015
Very good. Seemed like a lot of prep work but well worth it. Will be making it again. Read More
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Rating: 5 stars
09/20/2015
This potpie is SO good. I baked it in a 10-inch cast-iron skillet for the recommended 30 minutes. The biscuits were perfect and the filling was flavorful and satisfying. Read More