Yield: 6 servings
Serving Size: about 1 1/4 cups filling & 1 biscuit
Active Time: 45 minutes
Total Time: 1 hour 20 minutes
Total Time (mins): 80
To Make Ahead: Prepare through Step 2; refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before finishing.
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.
- 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
- 8 cups chopped kale (1 small-to-medium bunch)
- 1/4 cup white whole-wheat flour
- 3 cups low-sodium vegetable broth or no-chicken broth
- 1 15-ounce can white beans, rinsed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 cup white whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 3 tablespoons cold butter, cut into small pieces
- 3 tablespoons minced fresh chives
- 1/2 cup cold buttermilk
- Preheat oven to 350°F. Coat a 10-inch cast-iron skillet (or similar-size 2-quart baking dish) with cooking spray.
- 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.
Recipe Tips & Notes:
- 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.
Per serving: 310 calories; 13 g fat (5 g sat, 6 g mono); 16 mg cholesterol; 43 g carbohydrate; 0 g added sugars; 4 g total sugars; 12 g protein; 9 g fiber; 558 mg sodium; 791 mg potassium.
Nutrition Bonus: Vitamin A (220% daily value), Vitamin C (187% dv), Iron (33% dv), Calcium (26% dv), Folate & Potassium (23% dv).
2 1/2 Carbohydrate Serving(s)
Exchanges: 1 1/2 starch, 2 vegetable, 1/2 lean meat, 2 1/2 fat
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
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