Kale & White Bean Potpie With Chive Biscuits Recipe
Kale & White Bean Potpie With Chive Biscuits
Potpies are the perfect comfort food for a winter night. This vegetarian white bean pot pie recipe is hearty, and the easy, homemade chive biscuits are the perfect topping. The kale and white beans are packed with nutrients, and adding a little shredded Gruyère or Cheddar cheese to the biscuit dough makes them even more delicious.
Whether you're looking for a Meatless Monday meal or a simple weeknight supper, this potpie recipe is sure to please.
2 tbsp Extra-virgin olive oil plus 2 tsp, divided
1 cup Finely chopped onion
½ cup Diced carrot
3 minced Garlic cloves
1 tsp Fresh rosemary minced or ¼ teaspoon dried
8 cups Kale, chopped (1 small-to-medium bunch)
¼ cup Whole-wheat white flour
3 cups Low-sodium vegetable broth or chicken-free broth
1 rinsed 15-ounce can of White beans
½ tsp Kosher salt
½ tsp Ground pepper
1 cup Whole-wheat white flour
1 tsp Baking powder
¼ tsp Baking soda
¼ tsp Kosher salt
¼ tsp Crushed pepper
3 tbsp Chilled butter, sliced into small cubes
3 tbsp Fresh chives, minced
½ cup Chilled buttermilk
For Chive Biscuits:
Preheat the oven to 350°F. Coat a 10-inch cast-iron skillet (or a 2-quart baking dish of equivalent size) with cooking spray.
In a big pot, heat 2 tablespoons of oil over medium heat. Cook occasionally, stirring, for 4 to 6 minutes, until the onion, carrot, and celery are tender. Cook and keep stirring until the garlic, thyme, and rosemary are fragrant for about 30 seconds. Toss the kale often for 3 to 5 minutes or until tender and wilted.
- Cook with constant stirring for 30 seconds after adding ¼ cup flour. Stir in the broth, then increase the heat to high and bring it to a boil.
- Reduce heat to a simmer and cook, constantly stirring, for 2 minutes or until thickened.
- Add the beans and ½ teaspoon of salt and pepper to taste. Pour the ingredients into the prepared pan.
To make the biscuits: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and pepper. Cut or rub the butter into the dry ingredients with a pastry blender or your fingers. Stir in the chives. Stir in the buttermilk until just blended.
- Make 6 biscuits out of the dough and arrange them on top of the veggie mixture. Brush lightly with the remaining 2 tablespoons of oil. Place the pot pie on a baking pan and bake for 30 minutes.
- Bake for 30 minutes or until the biscuits are lightly browned and the filling is bubbling. Allow cooling for 5 minutes before serving.
Try white whole-wheat flour instead of all-purpose flour in baked goods, like cookies and cakes. There are a lot of hard white wheat berries in this flour, which makes it lighter in color and taste than regular whole wheat flour, but with the same nutritional value. Keep it in an airtight container in the freezer for the best taste.
When using a rimmed baking sheet, you can use it for everything from roasting to absorbing excess drips and spills. Line your baking sheets with foil before each use to make clean-up easier and keep them in good shape.