Senate Bean Potpie Recipe


  • 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 other white 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, lightly beaten
  • 2 green onions, finely chopped
  • 1/4 cup minced fresh parsley
  • 2 tablespoons butter, melted


  • Preheat oven to 425°. In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir 6-8 minutes or until tender. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
  • 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 20-25 minutes or until topping is golden brown. 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.

    Originally published as Senate Bean Skillet in Taste of Home April/May 2019

    0 comments on “Senate Bean Potpie RecipeAdd yours →

    Leave a Reply

    Your email address will not be published. Required fields are marked *