Bean and Veggie Pot Pie Recipe {Delicious & Frugal!}
Now that my husband quit his job and we’re no longer drawing a regular paycheck, our spending habits have changed.
The budget is much more strict because naturally, we have less wiggle room.
When it comes to meals, my family can put the food away.
I try not to think about what it’s going to be like trying to feed these men when they are all just that – men!
Right now my boys are three and eight months old, but they can easily eat us out of house and home already, if we let them.
However, don’t let me fool you! I can eat too! I’m a meat and potatoes kind of girl. Meatless meals are not my thing, never have been.
Yet sometimes we’re forced into situations where we have to get really creative with our money, which means meatless meals become a necessity.
This Bean and Veggie Pot Pie is so yummy that I could eat it every single week.
And that, too, is saying something because I rarely make the same thing twice.
If you’re looking for a frugal meal, then you’ll love this recipe! It’s a comfort food, no doubt. Plus it’s a really easy meal to make!
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!
I made this for dinner last night. It’s delicious! We didn’t have cauliflower or celery (which my husband doesn’t like), so I substituted sweet potato, parsnip and peas, and it worked like a dream.
Thanks for sharing this, it’s so cheap and easy to make and really yummy!
Claire
Oh that sounds yummy too! Glad you enjoyed it.