Bean Pies in Flower Pots

August 13, 2010

Flower pots make a clever presentation for these bean pot pies, but any custard cup can be substituted

Makes 6 servings

  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged pinto beans
  • 1 medium carrot, sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green pepper
  • 1/4 cup chopped celery
  • 4 ounces mushrooms, quartered
  • 1/4 cup flour
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 (14-1/2 ounce) can fat-free, reduced-sodium chicken broth
  • 1 pound boneless and skinless chicken breast, cut into 1-inch pieces
  • 1/2 cup frozen peas, thawed
  • Pepper to taste
  • 6 biscuits, plain, lower-fat, refrigerator dough
  1. Preheat oven at 400 degrees.
  2. Spray medium saucepan with cooking spray. Heat over medium heat until hot. Sauté carrot, onion, pepper, celery, and mushrooms until tender. Stir in flour and herbs. Cook over medium heat 1 to 2 minutes, stirring often. Add pinto beans, chicken broth, chicken and peas.
  3. Bring to a boil and cook, stirring constantly, for 2 minutes. Season to taste with pepper.
  4. Pour mixture into six 6 ounce clay flower pots, custard cups, or soufflé dishes. Top each with a biscuit.
  5. Bake pies in oven until biscuits are golden brown, 8 to 10 minutes. Place pies on plates and serve.
Posted in: Beans & Poultry, Recipes