Pot pie is a classic. This puff pastry crusted pot pie is filled with cannellini beans, white sauce, turkey, carrots, celery and onions.
You will need
Setup: Preheat the oven to 425F. Wash and clean all produce.
Cut the carrots, celery and onion in small dices. Mince the parsley.
Make the filling: In the pot, on medium heat, add the pot pie mix and 1 1/2 cup, 3 cups, 4 1/2 cups tbsp cup of water. while whisking until the sauce is thick. Add the shredded cannellini beans. Season with salt & pepper. Add the parsley. Combine.
Transfer the filling to an ovenproof dish.
Gluten friendly: Skip this step. The dough is rolled. Follow cooking instruction on Gluten Free pie crust.
Garnish & Serve: Bake the pot pie at 425F for 10 minutes (or until lightly golden). Lower the temperature to 350F. Bake for an additional 10 to 20 minutes. Bon Appétit!
- cannellini beans
- pot pie mix: cream, better than bouillion vegetable stock concentrate, cornstarch
- pie crust: all purpose flour, butter, crisco, water, egg, salt, vinegar.
Dr. Herrington's Health Fact
Cutting onions release strong sulfuric compounds that lead most people to tear up. Did you notice if cold onions are different?
Cooking with Kids
Cooking for kids?
Feel free to go easy on the polenta bake spice blend to make the flavours of the dish more kid friendly.
Making this recipe with kids?
Ask the child to help by completing step 3 & 4:
- Finish the filling
- cook the polenta
Recommended Wine Pairing
Painted Turtle Carbernet Sauvignon
Ripe and velvety currant and blackberry flavours
Price (SLGA): $10.58
Jackson-Triggs Proprietors Selection Chardonnay
Dry and full-bodied with aromas reminiscent of ripe apples and pears. A hint of oak and butter combine for a lingering, complex finish.
Price (SLGA): $11.26
Note: We cannot guarantee any dish is allergen free.