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EatingWell
Kale & White Bean Potpie with Chive Biscuits
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
Directions
Tip
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.
Tips
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.
To make ahead
Prepare through Step 2; refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before finishing.
Nutrition Facts
Serving Size:
about 1 1/4 cups filling & 1 biscuit Per Serving:
277 calories; protein 9.1g; carbohydrates 37g; dietary fiber 7.8g; sugars 4.8g; fat 12.7g; saturated fat 4.7g; cholesterol 16.1mg; vitamin a iu 4221.6IU; vitamin c 30.5mg; folate 92.3mcg; calcium 162.3mg; iron 4.9mg; magnesium 19.5mg; potassium 457.4mg; sodium 550mg; thiamin 0.1mg.
Exchanges:
1 1/2 starch, 2 vegetable, 1/2 lean meat, 2 1/2 fat
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