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Creamy White Bean and Leek Pot Pie
Ingredients
  • subheading: Stew:
  • 2 tablespoons unsalted butter (28 grams)
  • 4 to 5 leeks, cleaned and cut into 2-centimeter (1-inch) rounds
  • Kosher salt
  • Freshly ground black pepper
  • 3 garlic cloves, thinly sliced
  • 2 teaspoons finely chopped sage
  • 1 ½ teaspoons finely chopped thyme
  • Two 540-milliliter/18.25-ounce each cans white kidney beans, drained and rinsed
  • ¼ cup flour
  • 4 cups low-sodium chicken or vegetable broth (1 liter)
  • 1 ½ cups frozen peas
  • 3 tablespoons sour cream
  • Juice of ½ to 1 lemon
  • subheading: Biscuits:
  • 2 cups flour (170 grams), plus more for dusting
  • 1 tablespoon plus 2 teaspoons baking powder (25 grams)
  • 1 teaspoon kosher salt (4 grams)
  • ¼ teaspoon garlic powder
  • ¼ cup cold unsalted butter, cut into pats (56 grams)
  • 1 cup grated white Cheddar cheese (120 grams)
  • 1 ¼ cups buttermilk (300 milliliters)
  • Melted butter, for brushing
Steps
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