I’m not sure if I should be proud or embarrassed about how thoroughly I have watched The Office. Our family has watched every episode at least once (the good ones upwards of 2-3 times) and all it takes is one four beat measure of the theme song to be heard before Aidan and I run into the living room because our unspoken rule is “leave no episode unwatched.” One of my favorite episodes is the one where Michael microwaves and eats an entire family sized frozen chicken pot pie at the office and them promptly falls into a deep food coma-induced nap. The rest of the office workers—namely Jim and Pam—then run around changing all the clocks to read five in the evening before Michael wakes up and announces the work day is over.
Every time I see a reference to a pot pie, I think of that episode. Pot pie has never really been a huge draw for me because it’s almost never vegetarian, and the filling is often deadened by a creamy sauce that does nothing to marry the flavors of the various vegetables and herbs. Then I developed a recipe for perfectly creamy cannellini beans with just the right amount of garlic and rosemary and knew that they were just begging to be combined with a quick sauté of shallots and mushrooms that would support a tender whole-wheat and chive biscuit topping. It’s nothing like the sodium-laden monstrosity that sent Michael Scott into a stupor, but I can guarantee that though it’s tastier and lighter, this pot pie is still a hearty and comforting meal.
Now if you’ll excuse me, I have a few episodes of The Office to watch.
Cannellini Bean Pot Pie
2 teaspoons olive oil
1 shallot, minced
2 carrots, diced
8 oz. button mushrooms, slices
1/4 teaspoon sea salt
2 cups rosemary cannellini beans
1/2 cup water
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
2 teaspoons thinly sliced fresh chives
3 tablespoons cold butter, cut into 1/4 inch cubes
1/2 cup buttermilk
1 egg, beaten with 1 tablespoon of water
1. Prepare the filling: Heat the olive oil in a 10 inch cast-iron skillet over medium heat. If you do not have a 10-inch cast iron skillet see the note below for a substitution. Once the oil is hot, sauté the shallot for 2 minutes, until translucent. Add the carrots, mushrooms, and salt, and sauté until the mushrooms are golden brown, 8-10 minutes. Set aside while you prepare the biscuits.
2. Prepare the biscuits: Preheat the oven to 450F. In a medium bowl, whisk together the flour, whole-wheat flour, baking powder, baking soda, salt, and chives. Add the butter and work the butter into the flour with your hands until the butter is the size of small peas. Pour in the buttermilk and fold gently with a rubber spatula until a cohesive dough forms. Turn the dough out onto a lightly floured surface and pat into an 8-inch round, then cut the round into 8 even triangles by cutting into quarters, then eighths. Place the biscuits on top of the filling in the skillet, leaving a little room between the biscuits to allow for rising. Brush the tops of the biscuits with the beaten egg, then place in the preheat oven and bake for 15-18 minutes, until the biscuits are golden brown and the filling is bubbling. Remove from the oven, portion into individual serving bowls, and serve.
Note: If you do not have a 10-inch cast iron, prepare the filling in a skillet, then transfer it to either a 9 inch pie plate or an 8 x 8 inch baking pan, then top with the biscuit dough as directed in step 2, then bake.