Mini Italian White Bean and Kale Pot Pies


Single-serving vegetarian pot pies are perfect for dinner parties! Pair this Italian dinner recipe with a simple side salad for a comforting, crowd-pleasing meal.

Mini Italian White Bean & Kale Pot Pies
Photo: Andy Lyons
Hands On Time:
30 mins
Total Time:
1 hrs 30 mins


Italian White Bean and Kale Pot Pies

  • 2 tablespoon butter

  • 1 fennel bulb, quartered, cored, and thinly sliced

  • 1 cup chopped onion (1 medium)

  • 3 cloves garlic, minced

  • 1 teaspoon fresh snipped oregano

  • ½ teaspoon salt

  • ¼ teaspoon crushed red pepper

  • 1 medium bunch kale, stemmed and chopped (8 cups)

  • cup all-purpose flour

  • 1 14.5 ounce can vegetable broth

  • ¼ cup plus 1 tablespoon heavy cream, half-and-half, or whole milk

  • 1 15 ounce can cannellini beans, rinsed and drained

  • cup oil-packed dried tomatoes, drained and chopped

  • 1 Recipe Pastry for Single-Crust Pie

  • 2 tablespoon Parmesan cheese

Pastry for Single-Crust Pie

  • 1 ½ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ cup shortening

  • ¼ cup butter, cut into pieces

  • ¼ - ⅓ cup cold water


Italian White Bean and Kale Pot Pies

  1. Preheat oven to 400°F. Arrange six 10- to 12-oz. ramekins in a shallow baking pan lined with foil. For filling: In a Dutch oven melt butter over medium heat. Add fennel and onion; cook and stir 5 minutes or until tender. Add garlic, oregano, salt, and crushed red pepper. Cook and stir 30 seconds. Add kale; cook until wilted, 3 to 5 minutes more. Add flour; cook and stir 1 minute. Stir in broth and 1/4 cup cream, scraping up any browned bits. Cook and stir until thickened and bubbly. Stir in beans and tomatoes. Divide filling among ramekins.

  2. Prepare Pastry for Single-Crust Pie, adding 2 Tbsp. Parmesan cheese to flour and salt mixture. Divide pastry into six portions. Roll each pastry between sheets of parchment paper from center to edges into a circle 1/2 inch larger than ramekins. Top filling with pastry. Fold pastry under so it is even with edges; press to seal (or crimp as desired). Cut a few slits in pastry. Brush top with 1 Tbsp. cream.

  3. Bake 30 to 35 minutes or until pastry is golden and centers are bubbly. Let stand 15 minutes before serving.

Pastry for Single-Crust Pie

  1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.

  2. Sprinkle 1 tablespoon water over part of flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat, using 1 tablespoon water at a time, until flour mixture is moist. Gather into a ball, kneading gently until it holds together. Flatten slightly

Baking Dish Variations

You can also use a 9-inch deep-dish pie plate or a 2-quart rectangular baking dish for this recipe. If using the 2-quart rectangular baking dish, use the Pastry for Rectangular Baking Dish recipe (using 2 1/4 cups flour, 1 teaspoon salt, 1/3 cup shortening, 1/4 cup butter, and 1/3 to 1/2 cup cold water) and add 3 tablespoons Parmesan to the pastry. Bake for 35 to 40 minutes or until pastry is golden and filling is bubbly.

Make-Ahead Tip for Pastry

Follow the Pastry for Single-Crust Pie recipe as directed above, wrap in plastic wrap and chill up to 3 days or freeze up to 3 months.

Nutrition Facts (per serving)

502 Calories
27g Fat
55g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 502
% Daily Value *
Total Fat 27g 35%
Saturated Fat 13g 65%
Cholesterol 46mg 15%
Sodium 954mg 41%
Total Carbohydrate 55g 20%
Total Sugars 6g
Protein 13g
Vitamin C 120.8mg 604%
Calcium 238mg 18%
Iron 5mg 28%
Potassium 945mg 20%
Fatty acids, total trans 2g
Folate, total 214mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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