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Senate Bean Potpie

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

Directions

  • 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.
  • 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).
  • Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.

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

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