Kale & White Bean Potpie with Chive Biscuits

Kale & White Bean Potpie with Chive Biscuits

7 Reviews
From: EatingWell Magazine, September/October 2015

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
  • 1 cup chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme or ¾ teaspoon dried
  • 1 teaspoon chopped fresh rosemary or ¼ teaspoon dried
  • 8 cups chopped kale (1 small-to-medium bunch)
  • ¼ cup white whole-wheat flour
  • 3 cups low-sodium vegetable broth or no-chicken broth
  • 1 15-ounce can white beans, rinsed
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1 cup white whole-wheat flour (see Tip)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons cold butter, cut into small pieces
  • 3 tablespoons minced fresh chives
  • ½ cup cold buttermilk


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 10-inch cast-iron skillet (or similar-size 2-quart baking dish) with cooking spray.
  2. 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 ¼ 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 ½ teaspoon each salt and pepper. Transfer the mixture to the prepared pan.
  3. 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.
  4. Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes. Let cool 5 minutes before serving.
  • 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 information

  • Serving size: about 1¼ cups filling & 1 biscuit
  • Per serving: 277 calories; 13 g fat(5 g sat); 8 g fiber; 37 g carbohydrates; 9 g protein; 92 mcg folate; 16 mg cholesterol; 5 g sugars; 0 g added sugars; 4,222 IU vitamin A; 30 mg vitamin C; 162 mg calcium; 5 mg iron; 550 mg sodium; 457 mg potassium
  • Nutrition Bonus: Vitamin A (84% daily value), Vitamin C (50% dv), Iron (28% dv), Folate (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 vegetable, ½ lean meat, 2½ fat

Reviews 7

July 08, 2018
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By: Michelle Lee
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.
February 13, 2018
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By: Patricia Wilbur
I used a food processor for chopping all the vegetables. Only took a couple of minutes. Delicious! Will definately make it again.
May 08, 2016
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By: EatingWell User
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
December 07, 2015
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By: EatingWell User
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
October 09, 2015
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By: EatingWell User
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.
October 09, 2015
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By: EatingWell User
Very good. Seemed like a lot of prep work, but well worth it. Will be making it again.
September 20, 2015
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By: EatingWell User
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.
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