Bean and Veggie Pot Pie Recipe {Delicious & Frugal!}

Bean and Veggie Pot Pie Recipe

Ingredients:

For filling:

• 6 Tablespoons of butter
• 1 onion, diced
• 1 stalk of celery, roughly chopped
• 1 cup cauliflower, roughly chopped
• 1/2 cup flour
• 3 cups water (or broth of any kind)
• 1/2 cup cream
• 3 cups of beans (I used white, kidney, and black beans) cooked
• 1 Tablespoon salt
• 1 teaspoon pepper
• 1/3 cup dried parsley

For breading:

I used this whole wheat biscuit recipe from 100 Days of Real Food.

Method:

Preheat oven to 400 degrees Fahrenheit.

In a large stock pot, melt your butter over medium heat.

Once the butter is melted, bump the heat up to medium-high and throw in your onions, celery, and cauliflower. Cook until the onions are translucent and the veggies softened.

Add flour and stir constantly for about one minute. Then add water (or broth) along with cooked beans.

Bring to a boil and make sure you’re stirring frequently. Once your mixture is boiling, add salt, pepper, and parsley. Stir to combine. Finally, stir in cream.

Turn heat down and simmer your bean mixture until it reaches desired consistency (about the time it takes to scrap your biscuits together). Just remember to stir frequently to keep it from sticking to your pan.

Follow the directions for making these biscuits.

Add your bean mixture to a large baking dish, and top with biscuit dough.

Bake in your preheated oven for about 20  minutes, or until biscuits are golden brown and the filling bubbly and hot!