Senate Bean Potpie

Senate Bean Potpie is a comforting and hearty dish that combines the classic flavors of Senate bean soup with the warmth and richness of a potpie. This dish is perfect for those who love a thick, savory filling encased in a flaky, golden crust. The bean mixture, often made with navy beans, ham, and vegetables, is seasoned to perfection and then topped with a buttery pie crust that bakes to a beautiful golden brown. It’s a great way to use leftover ham or to create a filling meal that feels both rustic and satisfying. Serve this potpie with a simple green salad or some crusty bread to complete the meal.

Ingredients:

• 2 cups cooked navy beans (or canned, drained)
• 1 ½ cups cooked ham, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 bay leaf
• 4 cups chicken broth
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 package refrigerated pie crust (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, celery, and garlic. Cook until the vegetables are soft and the onion is translucent, about 5-7 minutes.
3. Add Ham and Beans: Stir in the diced ham, cooked navy beans, and bay leaf. Cook for another 2 minutes to let the flavors meld.
4. Make the Roux: Sprinkle the flour over the mixture and stir well to coat everything evenly. Cook for 2 minutes to get rid of the raw flour taste.
5. Add Liquids: Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Stir in the milk, thyme, salt, and pepper.
6. Assemble the Potpie: Transfer the mixture to a deep-dish pie pan or a casserole dish. Roll out the pie crust and place it over the top of the filling. Trim any excess crust and crimp the edges to seal. Cut a few slits in the top of the crust to allow steam to escape. Brush the crust with the beaten egg.
7. Bake: Place the potpie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Serve: Let the potpie cool for a few minutes before serving. Enjoy the rich, hearty flavors of this comforting dish!