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.
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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.
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3 Bean Mushroom Pot Pie
3 Bean Mushroom Pot Pie Recipe
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.
- Prep Time: 5m
- Cook Time: 55m
- Total Time: 1h
- Serves: 8
Ingredients
- 1 stick (1/2 cup) butter
- 16 ounces whole mushrooms, quartered
- 2 cans (15 ounces each) READ 3 Bean Salad, drained and rinsed
- 3 cloves garlic, minced
- 1 cup all-purpose flour
- 3 cups vegetable broth
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1/2 cup whole milk
- 1 teaspoon salt
- 2 teaspoons pepper
- 6 large refrigerated biscuits
- Dried Parsley for Garnish (optional)
Instructions
- Preheat the oven to 350F.
- In a large Dutch oven or large sauce pan, melt the butter over medium-low heat.
- Add the mushrooms and cook for 8-10 minutes until tender, stirring occasionally.
- Add the minced garlic and cook for 1-2 minutes stirring occasionally.
- Slowly add the flour, stir and cook for 2-3 minutes, it will thicken up a lot.
- Stir in the vegetable broth and both cans of drained and rinsed READ 3 Bean Salad.
- Bring to a simmer and let it thicken, stirring occasionally, for 5 minutes.
- Add peas and corn.
- Remove from heat and stir in milk.
- Add pepper and salt, stir and taste.
- Add more salt or pepper if desired.
- Pour mixture into a 2 quart casserole dish or a 9x13 casserole dish.
- Cut each biscuit dough round into 4 triangles.
- Top casserole with biscuit dough.
- Bake for 25-30 minutes, or until the tops of biscuits are golden brown.
- Allow to cool about 15-30 minutes before serving.
- The filling will thicken a bit as it cools. Sprinkle with dried Parsley for Garnish (optional)
- You can also cut this recipe in half for fewer servings.
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I had no idea Flexitarian was even a thing! Learn something new every day!! I’m totally making this, minus the biscuits (diets suck lmao) for the snow storm!
This recipe looks great. I think I would try the bean salad in a pasta salad.
I’d make some sort of casserole.
I’m not sure what recipe my wife would use the 3 beans in. I could eat them as a side dish.
I would make soup.
I would use it in a soup and in a pasta salad.
Looks so yummy! I would have to ditch the mushrooms though. They dont like me at all.. Any alternatives that would go good?
This sounds like the perfect warm and cozy meal on a cold winter evening! Must try – thanks!
This looks delicious! I’ll have to make it this weekend. 🙂
Such interesting additions to a pot pie. I can’t wait to try this recipe.
Wow this is a great idea! Looks so yummy!
My son is a vegetarian and been looking for some new recipes for him!!!
I think the beans could be added to the No-Peek Chicken casserole, it may help cut down on the richness.
I am obsessed with mushrooms so this looks absolutely amazing. Yum!
I love that 3 bean combo, but using it in a pot pie is a new idea to me! Great recipe!
I love beans!! I would use the READ Beans in soups, salads, and casseroles.
Thanks!
oh wow!! that looks so delicious and easy too!! thanks for sharing the recipe.
This bean salad looks so great and tastes amazing I am sure …Thumbs Up
We make a lot of casseroles, primarily because you can put just about anything in them. We use them to clear the freezer of meats that have been there for a while and the cupboards as well. I would use these in a casserole of some variety.
In a rice salad.
Maybe in some chili or on my nachos would be good. I like beans.
I would use in the Southwest Bean Salsa that looks sooo amazing!!
I love this mixed w BBQ sauce and baked
I usually add them to my salads. I’ve never tried a casserole or anything else with them, but it’s an idea to try!
I love the pot pie idea! Will have to try. I ha e used the three bean Salad after rinsing in chili, all types of soups (ham and potato with beans, vegetable, hamburger soups) and I also find they do well in casseroles (raco casserole, pasta baked casseroles). They make a good product.
Yum, this looks so good! I think I’d like to play around & make a salad with Greek flavors – maybe add some sliced olives & feta. I also love the look of the Southwestern Cornbread Stuffing on their site!