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!
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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
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Nicole says
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!
Kelly D says
This recipe looks great. I think I would try the bean salad in a pasta salad.
Will G says
I’d make some sort of casserole.
Dan Dykstra says
I’m not sure what recipe my wife would use the 3 beans in. I could eat them as a side dish.
Rachel says
I would make soup.
Annette says
I would use it in a soup and in a pasta salad.
Lauren says
Looks so yummy! I would have to ditch the mushrooms though. They dont like me at all.. Any alternatives that would go good?
Kelly Dixon says
This sounds like the perfect warm and cozy meal on a cold winter evening! Must try – thanks!
Becky Mansfield says
This looks delicious! I’ll have to make it this weekend. 🙂
Beth says
Such interesting additions to a pot pie. I can’t wait to try this recipe.
Cindy says
Wow this is a great idea! Looks so yummy!
Jennifer says
My son is a vegetarian and been looking for some new recipes for him!!!
Tina W says
I think the beans could be added to the No-Peek Chicken casserole, it may help cut down on the richness.
Rachael Yerkes says
I am obsessed with mushrooms so this looks absolutely amazing. Yum!
April says
I love that 3 bean combo, but using it in a pot pie is a new idea to me! Great recipe!
Katherine Ellis says
I love beans!! I would use the READ Beans in soups, salads, and casseroles.
Thanks!
Emily Thompson says
oh wow!! that looks so delicious and easy too!! thanks for sharing the recipe.
Lyla Hassan says
This bean salad looks so great and tastes amazing I am sure …Thumbs Up
Tim says
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.
Manda Shank says
In a rice salad.
aaron reck says
Maybe in some chili or on my nachos would be good. I like beans.
Jenna P says
I would use in the Southwest Bean Salsa that looks sooo amazing!!
Denise M says
I love this mixed w BBQ sauce and baked
Celeste Herrin says
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!
Hope Hill says
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.
Lindsay A. says
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!