Baked Bean Pot Pie

Not your average pot pie! Stuffed with Bush’s® Original Baked Beans, fresh veggies, and topped with cheddar biscuits, this is a meal that will leave you happily satisfied.

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Make the filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion, bell pepper, and carrot and cook until softened, about 5 minutes. Add the garlic, salt, and black pepper and cook for another minute, until the garlic is fragrant.

3. 3

   Add the sausage, breaking into small pieces with a wooden spoon. Cook until browned, 5–7 minutes.

4. 4

   Stir in the mustard powder, paprika, crushed tomatoes, and Bush’s® Original Baked Beans.

5. 5

   Remove the pan from the heat and transfer the bean filling to an 8-inch square baking dish.

6. 6

   Make the biscuit dough: In a medium bowl, whisk together the flour, sugar, baking powder, salt, and garlic powder.

7. 7

   Cut the butter into the dry ingredients with a pastry cutter or two forks until broken down into pea-sized pieces. Gently stir in the cheddar cheese and scallions with a rubber spatula.

8. 8

   Slowly pour in the buttermilk and gently stir until the dough just comes together.

9. 9

   Divide the biscuit dough into 9 portions and shape each into a disc. Arrange the biscuits on top of the bean filling.

10. 10

    Bake the pot pie for 35–40 minutes, or until the biscuits are golden brown and the filling is hot and bubbling.

11. 11

    Enjoy!

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