Recipes and Cooking Mini Italian White Bean and Kale Pot Pies 3.3 (4) 1 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 16, 2018 Print Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 30 mins Total Time: 90 mins Servings: 6 Jump to Nutrition Facts Ingredients 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) ⅓ 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 ⅓ cup oil-packed dried tomatoes, drained and chopped 1 Recipe Pastry for Single-Crust Pie 2 tablespoon Parmesan cheese 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut into pieces ¼ - ⅓ cup cold water Directions Italian White Bean and Kale Pot Pies 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. 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. 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 In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. 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. Print Nutrition Facts (per serving) 502 Calories 27g Fat 55g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.