This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
This pot pie is packed with beans, mushrooms and some other tasty veggies! It’s topped with biscuits and so hearty that you won’t’ even miss the meat in this 3 Bean Mushroom Pot Pie.
This post and recipe are sponsored by READ Salad. All opinions and words are 100% mine. Giveaway at bottom of this post!
Want recipes delivered right to your inbox? Sign up here! Sometimes I even send out free e-cookbooks too!
Pot pies are a true southern favorite and I think that I make some kind of pot pie recipe at least once a month if not more. While I’ve made chicken pot pies, beef pot pies, crab pot pies and more; I’ve got a new pot pie recipe to share with you today.
I’m working with READ Salads today to promote “Flexitarian Week” with this 3 Bean Mushroom Pot Pie!
What is a Flexitarian?
A Flexitarian is someone who primarily eats a vegetarian diet but also enjoys meat occasionally. This describes me perfectly and it’s how I want our entire family to eat.
Don’t get me wrong, I love chicken and Thomas loves steak but I’m also crazy about vegetables. So that’s what I packed this 3 Bean Mushroom Pot Pie with. This pot pie has a comforting southern feel while still being loaded with tasty vegetables and the READ 3-Bean Salad.
READ 3-Bean Salad is made with green, wax and kidney beans and they are hanging out in a vinegar-based tangy-sweet dressing. These bean salads are ready to eat straight from the can and they are perfect for adding to soups, casseroles, salads and pot pies like we’re making today.
I’ve got the printable recipe below for you but let’s run through a quick rundown of how this 3 Bean Mushroom Pot Pie is made.
You’re going to spend a few minutes cooking down the mushrooms and stirring in the other vegetables and simmering everything together.
Then once it’s all done, it’s headed to an oven-safe casserole dish for the last part of the recipe.
I topped this 3 Bean Mushroom Pot Pie with biscuits instead of a pie shell, I love casseroles and pot pies that are topped with biscuits. I think it’s because it gives it a little more of a southern flair. 🙂
You can leave the biscuits whole if you want too, but I loved the way they all fit into the casserole dish when they were cut into 4 pieces. Plus I really love that you can see some of the filling after the biscuits have been added.
After a little “biscuit decorating”, it’s time to pop this 3 Bean Mushroom Pot Pie into the oven and let it cook for about 30 minutes or until the biscuits have turned a nice golden brown.
Once the 3 Bean Mushroom Pot Pie has baked, let it sit at room temperature for 15 or so minutes to cool. The filling will thicken a bit as it cools, so I like to wait a bit before serving.
Don’t forget to enter the giveaway below! READ Salad has supplied Big Bear’s Wife with a wonderful prize pack for y’all!
Find more great recipes on the READ Salads site
3 Bean Mushroom Pot Pie
I love to see what your cooking from the blog!
Giveaway goes from 12/7/18 to 12/14/18 at Midnight EST. Open to US residents 18 and over. Void where prohibited by law. E-mails from entries will be collected and added to the READ Salads mailing list. You may opt out at any time.
Love it? Pin it!