Senate Bean Potpie

Name: Senate Bean Potpie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
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

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 30 min. Bake: 20 min. + standing

By Taste Of Home Editorial Team

Recipe by Janice Elder

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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

Test Kitchen tips

The skillet will be very full when it goes into the oven, so place the skillet on a baking sheet to catch any drips that may bubble over.

While Senate bean soup uses navy beans, you can use whatever beans you have on hand. Large white kidney beans, aka cannellini beans, will give this potpie a more rustic heartiness.

TEST KITCHEN APPROVED

Senate Bean Potpie

7 Reviews Add your review

Yield:6 servings

Prep:30 min

Cook:20 min

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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

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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.