Tastes Like Spring Navy Bean Pot Pie

By • January 16, 2017 0 Comments

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Author Notes: A happy accident on a dreary day: a request for pot pie, too many lemons, leeks past their prime and no chicken to be found resulted in this stew, now a family favorite.Hilarybee

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Serves 4-6

Navy Bean Stew

  • 2 Cans Navy Beans
  • 1 Yellow Onion, sliced thin
  • 2 Leeks, sliced
  • 2 Carrots, cut in thin coins
  • 2 Stalks of Celery, cut in 1/8" slices
  • 1 tablespoon Olive Oil
  • 1 teaspoon Dried dill
  • 1 teaspoon Dried thyme
  • Zest of 3 lemons
  • 2.5 cups Chicken broth
  • 1 cup Half and Half
  • 2 tablespoons Corn Starch
  • Black Pepper to taste

Biscuits

  • 2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 4 tablespoons Cold Butter, cubed
  • 3/4 cup Buttermilk
  1. Preheat Oven to 400F. Prepare the biscuits first. Combine the flour, baking powder, soda and salt in the bowl of a food processor. Pulse in the cold butter until the size if small peas. Add the buttermilk while pulsing until a cohesive dough forms. Turn out the dough, roll until 1/2" thick and cut into twelve rounds. Put the biscuits in the freezer.
  2. Prepare the stew. Heat the olive oil in a Dutch oven (or use a pot and transfer to a casserole dish). Sauté the onions until translucent, about five minutes. Add the carrots and leaks. Cook until soft. Add the dill, thyme, lemon zest, chicken stock and Navy beans. Bring to a simmer. While you're waiting, create a slurry with the corn starch and half and half.
  3. Pour in the slurry, and turn the heat to medium low. Allow to simmer on low until thickened, about ten minutes. It may look curdled at first, but it will even out as it thickens.
  4. Remove the pot from the heat and arrange the biscuits so the stew is evenly covered. There might be some gaps. Bake at 400 for 14-18 minutes, until the biscuits have crispy golden tops and the stew is bubbly. Let rest for five minutes before serving..

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