Spinach & White Bean Pot Pie
 
Prep time
Cook time
Total time
 
This Spinach & White Bean Pot Pie topped with simple rosemary biscuits offers the perfect comfort dish! It's tasty and filling. Make a double batch and freeze some for a busy cold evening.
Author:
Serves: 6
Ingredients
  • 2 tbsp of olive oil, divided
  • 1 yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery ribs, chopped
  • 3 cloves of garlic, minced
  • 2 tsp. of fresh thyme
  • 2 tsp of fresh rosemary, divided
  • 5 cups of fresh spinach
  • ¼ cup of white whole-wheat flour
  • 3 cups of vegetable broth
  • 1 15 oz can of white beans, rinsed and drained
  • Red Pepper (use your judgement)
  • 1 can of refrigerated biscuits
Instructions
  1. Preheat oven to 350F. Spray a 2 quart baking dish with non-stick spray.
  2. Heat 2 tbsp of oil in a large pot over medium heat. Add onions, carrot and celery and cook, stirring occasionally. 4-6 minutes or until vegetables are tender.
  3. Add garlic, thyme, half of the rosemary; cook, stirring, until fragrant.
  4. Add spinach; cook, stirring often, until tender and wilted. Sprinkle Red pepper in here if adding.
  5. Sprinkle the flour over the mixture stirring to combine for about 30 seconds.
  6. Stir in broth, increase heat to high and bring to a boil. Reduce heat to a simmer and cook, stirring until thickened, roughly 2 minutes.
  7. Stir in beans and season with salt and pepper.
  8. Transfer mixture to the baking dish.
  9. Roll out the biscuits and place 6 of them on top the mixture. Sprinkle the remaining rosemary over the biscuits and brush them with the leftover olive oil.
  10. Bake according to the packaged biscuits.
  11. **Note:You can prepare the mixture and refrigerate up to one day. Let stand at room temperature for 30 minutes before finishing.
Recipe by Momma's Meals at https://mommasmeals.org/spinach-white-bean-pot-pie/