SENATE BEAN POTPIE
The flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir until tender, 6-8 minutes. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full)., Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.
Nutrition Facts : Calories 513 calories, Fat 17g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1619mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 12g fiber), Protein 24g protein.
CREAMY WHITE BEAN AND LEEK POT PIE
Steps:
- For the stew: Melt butter in a large skillet over medium. Add the leeks to the pot and season with salt and pepper. Cook, stirring frequently, for 5 to 6 minutes, or until the leeks start to soften and turn golden brown. Stir in the garlic, sage and thyme and cook for 1 minute.
- Stir in the beans then sprinkle over the flour and mix well to combine. Slowly pour in the broth, turn the heat up to medium-high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until thickened and the leeks are very tender. Add the frozen peas, sour cream and lemon juice to taste. Set aside to cool slightly.
- While the stew cools, make the buttermilk biscuits: Whisk together the flour, baking powder, salt and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the center. Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and bring the dough together. Press it out into a 2-centimeter (1-inch) thick rectangle, then fold it over onto itself. Press and fold the dough two more times, then flatten again to 2 centimeters (1 inch) thick. Trim any wonky edges and cut the dough into 8 rough squares.
- If serving immediately, preheat the oven to 400 degrees F/200 degrees C. Transfer all or a portion of the stew to a casserole dish and top with all or a portion of the biscuits. Brush the biscuits with the melted butter and bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving.
KIDNEY BEAN POT PIE
Make and share this Kidney Bean Pot Pie recipe from Food.com.
Provided by annh53182
Categories Savory Pies
Time 1h5m
Yield 1 pot pie, 4 serving(s)
Number Of Ingredients 11
Steps:
- Press 1 pc. puff pastry into bottom of pie pan.
- Heat the soy milk until almost boiling, mix cornstarch with enough water to make a thick mixture. Whisk into soy milk. Stir and bring to a boil, keep whisking, turn down to simmer and add salt and pepper, simmer until thickened. Remove from heat. Set aside.
- Preheat oven to 375 degrees F.
- In a medium bowl, combine cream-sauce, and vegetables.
- Spoon filling into bottom pie crust. Cover with top puff-pastry crust, and crimp edges to seal. You can be pretty rustic with puff pastry and it still looks good, just cut and shape to fit approximately. Slit top crust.
- Bake for 40 minutes or until deep golden brown. Remove from oven, and cool for 10 minutes before serving.
Nutrition Facts : Calories 945.1, Fat 46.3, SaturatedFat 11.4, Sodium 628, Carbohydrate 107, Fiber 14.1, Sugar 5.4, Protein 28.1
SPICY BEAN AND BEEF PIE
My daughter helped me come up with this recipe when we wanted a one-dish meal that was different than a casserole. This pie slices nicely and is a fun and filling dish. -Debra Dohy, Massillon, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in beans, 1-1/2 cups cheese, 1/2 cup onions and beef mixture., On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is lightly browned, 30-35 minutes. Let stand for 5 minutes before cutting. Serve with sour cream, olives and remaining picante sauce, cheese and onions.
Nutrition Facts : Calories 931 calories, Fat 56g fat (32g saturated fat), Cholesterol 157mg cholesterol, Sodium 1876mg sodium, Carbohydrate 73g carbohydrate (6g sugars, Fiber 9g fiber), Protein 32g protein.
BEEF AND BEAN POT PIE
Try a delicious cousin to chicken pot pie. Family-favorite beef and beans make good partners to a Bisquick® topping.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Grease bottom and side of 1 1/2-quart round casserole with shortening. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in beans, tomato sauce, brown sugar and onion. Pour into casserole; set aside.
- In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape dough into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch round or round the size of top of casserole. Place on beef mixture in casserole.
- Bake uncovered 15 to 20 minutes or until crust is light brown.
Nutrition Facts : Calories 500, Carbohydrate 57 g, Cholesterol 80 mg, Fiber 8 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 21 g, TransFat 2 g
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- Preheat oven to 400 degrees F (204 C) and arrange 6 (amount as original recipe is written // adjust if altering batch size) ramekins on a baking sheet. Set aside.
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