Senate Bean Potpie

Total Time Prep: 30 min. Bake: 20 min. + standing
Yield 6 servings
Test Kitchen Approved
The flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. —Janice Elder, Charlotte, North Carolina

Ingredients

  • 2 tablespoons canola oil
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1-1/2 cups cubed fully cooked ham
  • 3 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cans (15-1/2 ounces each) navy or great northern beans, rinsed and drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/2 cup 2% milk
  • 1 large egg, room temperature, lightly beaten
  • 2 green onions, finely chopped
  • 1/4 cup minced fresh parsley
  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 425°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir until tender, 6-8 minutes. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  2. Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full).
  3. Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.

Nutrition Facts

1 serving: 513 calories, 17g fat (5g saturated fat), 66mg cholesterol, 1619mg sodium, 67g carbohydrate (12g sugars, 12g fiber), 24g protein.

The flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. —Janice Elder, Charlotte, North Carolina
Recipe Creator

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