This Spinach & White Bean Pot Pie is one of the best pot pies I’ve ever made or tasted. I was flipping through one of my new magazines and there were a few Kale recipes I liked. I like Kale, but I LOVE spinach so I tweaked it a bit to alter what we liked. I also added red pepper to it because my husband and I love a bit of heat and I was making it for a Date Night. #MealPrepMadness week is a week about inspiring people to cook more at home. A group of not just food bloggers but people want to share tips on how to make cooking easier and inspire everyone to get cooking at home! Follow along this week because we are going to have some fun!
I tried making homemade biscuits the first time, they were awesome. The second time I just wanted it to be something a tad bit easier. Sometimes when I get an hour here or there with no kids I’ll try and whip up something that can be used as dinner later on in the week. It’s great for nights when you know you have a child’s game to run to or an appointment to make. Super busy? Make it on Sunday and enjoy it during the week buy simply opening up a batch of biscuits! Better yet top some mashed potatoes and hold the biscuits! Simply make the Pot Pie and store it for another time.
How do you meal prep? A lot of the time I don’t have to because I’m lucky enough to be home a few days a week before the kids get in but there are plenty of times when prepping ahead of time helps on those busy nights. Here are my tips that makes meal prep easier:
1.) Chop vegetables a head of time and sealing them in a plastic freezer bag.
2.) Cook meat in a crockpot a head of time to use throughout the week. For example, chicken. Shred chicken for taco Tuesday, a quesadilla bar, soup or topping for a fresh salad.
3.) Cook twice the amount. Make two of the same dishes and freeze one for another busy week. Lasagna’s, soups, stews, pot pie’s, casserole dishes of any kind make it easy to make two! A few of my favorites besides the below recipe are: Hawaii Style Skillet Meal, Chicken Pasta Caprese, Loaded Chicken Meatball Soup and Healthy Turkey Tetrazzini. Oh and of course a great bulk meal that I freeze on a regular basis is my Crockpot Mac N Cheese to feed a crowd!
4.) Make a large quantity of a dish and use the leftovers to make another meal over the next week. I’m trying to get used to doing this more often because it even helps on cutting down that grocery bill. Some great ideas are leftover meats can be thrown on pizza’s, in pasta dishes and soups. I often use leftover veggies from the night before in breakfast omelets or Ham and Cheese Breakfast Muffins.
5.) Another thing I’m trying to learn to do to save money and be more prepared besides meal plan is to grab the flyer from the three local stores we shop at. Shop and meal prep according to what is on sale. Stock up!
6.) For my local friends. I know the woman who owns All Real Meal. She is one of the sweetest girls I’ve ever met who truly cares about the food that goes into our bodies. At All Real Meal they deliver award winning FARM TO TABLE meals, and give back meal-for-meal to the New Hampshire Food Bank. Their meals are all gluten free, non GMO ingredients, grass fed, wild caught and naturally grown! When you don’t have hours for chopping, roasting and grilling those veggies…they’ve got you covered! All meals are delivered weekly, directly to your home or workplace if you live in Southern, NH. They also change their menus weekly! Which reminds me I must order some of their Cauliflower Crusts to keep on hand.
- 2 tbsp of olive oil, divided
- 1 yellow onion, chopped
- 3 carrots, peeled and chopped
- 3 celery ribs, chopped
- 3 cloves of garlic, minced
- 2 tsp. of fresh thyme
- 2 tsp of fresh rosemary, divided
- 5 cups of fresh spinach
- ¼ cup of white whole-wheat flour
- 3 cups of vegetable broth
- 1 15 oz can of white beans, rinsed and drained
- Red Pepper (use your judgement)
- 1 can of refrigerated biscuits
- Preheat oven to 350F. Spray a 2 quart baking dish with non-stick spray.
- Heat 2 tbsp of oil in a large pot over medium heat. Add onions, carrot and celery and cook, stirring occasionally. 4-6 minutes or until vegetables are tender.
- Add garlic, thyme, half of the rosemary; cook, stirring, until fragrant.
- Add spinach; cook, stirring often, until tender and wilted. Sprinkle Red pepper in here if adding.
- Sprinkle the flour over the mixture stirring to combine for about 30 seconds.
- Stir in broth, increase heat to high and bring to a boil. Reduce heat to a simmer and cook, stirring until thickened, roughly 2 minutes.
- Stir in beans and season with salt and pepper.
- Transfer mixture to the baking dish.
- Roll out the biscuits and place 6 of them on top the mixture. Sprinkle the remaining rosemary over the biscuits and brush them with the leftover olive oil.
- Bake according to the packaged biscuits.
- **Note:You can prepare the mixture and refrigerate up to one day. Let stand at room temperature for 30 minutes before finishing.
This Spinach and White Bean Pot Pie will NOT disappoint. It will leave you with that warm and comforting feeling and with each serving of 1 and 1/4 cups you be satisfied!
This looks so tasty! I definitely prefer spinach over kale, so I’m glad you tested it this way! Can’t wait to try it!
Looks very comforting for colder days!
This looks like one of those simple but tasty comforting dishes that the whole family would eat, and a great dish to cook in advance. I’m sure it might even taste better the next day?
Looks delicious!