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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.

Baked Bean Pot Pie
Baked Bean Pot Pie


for 8 servings


  • 1 tablespoon olive oil
  • 1 cup diced sweet onion (150 g)
  • 1 cup diced red bell pepper (100 g)
  • ½ cup diced carrots (75 g)
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 lb mild sausage, casings removed
  • ¼ teaspoon mustard powder
  • ½ teaspoon paprika
  • 14.5 oz crushed tomatoes (420 g)
  • 16 oz Bush’s® Original Baked Beans (450 g)

Cheddar Scallion Biscuits

  • 2 cups all-purpose flour (250 g)
  • ½ teaspoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 8 tablespoons unsalted butter, cubed
  • 1 cup shredded sharp cheddar cheese (100 g)
  • ½ cup thinly sliced scallions (20 g)
  • ¾ cup buttermilk (180 mL)

Nutrition Info

  • Calories 596
  • Fat 36g
  • Carbs 46g
  • Fiber 4g
  • Sugar 8g
  • Protein 22g

Estimated values based on one serving size.


  1. Preheat the oven to 375°F (190°C).
  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. Add the sausage, breaking into small pieces with a wooden spoon. Cook until browned, 5–7 minutes.
  4. Stir in the mustard powder, paprika, crushed tomatoes, and Bush’s® Original Baked Beans.
  5. Remove the pan from the heat and transfer the bean filling to an 8-inch square baking dish.
  6. Make the biscuit dough: In a medium bowl, whisk together the flour, sugar, baking powder, salt, and garlic powder.
  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. Slowly pour in the buttermilk and gently stir until the dough just comes together.
  9. Divide the biscuit dough into 9 portions and shape each into a disc. Arrange the biscuits on top of the bean filling.
  10. Bake the pot pie for 35–40 minutes, or until the biscuits are golden brown and the filling is hot and bubbling.
  11. Enjoy!