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Kale & White Bean Potpie with Chive Biscuits

  • 45 m
  • 1 h 20 m
Breana Killeen
“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

    • 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

Directions

  • 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.
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