KIDNEY BEAN POT PIE

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Kidney Bean Pot Pie image

Make and share this Kidney Bean Pot Pie recipe from Food.com.

Provided by annh53182

Categories     Savory Pies

Time 1h5m

Yield 1 pot pie, 4 serving(s)

Number Of Ingredients 11

16 ounces puff pastry, thawed (1 box)
2 cups soymilk
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups mixed vegetables, cooked (these can be a frozen mix or leftovers)
15 ounces cannellini beans, rinsed and drained
1 potato, cooked and cubed small (sweet or white)
1 pinch thyme
1/2 cup onion, chopped and sauteed until just starting to brown
1 cup mushroom

Steps:

  • Press 1 pc. puff pastry into bottom of pie pan.
  • Heat the soy milk until almost boiling, mix cornstarch with enough water to make a thick mixture. Whisk into soy milk. Stir and bring to a boil, keep whisking, turn down to simmer and add salt and pepper, simmer until thickened. Remove from heat. Set aside.
  • Preheat oven to 375 degrees F.
  • In a medium bowl, combine cream-sauce, and vegetables.
  • Spoon filling into bottom pie crust. Cover with top puff-pastry crust, and crimp edges to seal. You can be pretty rustic with puff pastry and it still looks good, just cut and shape to fit approximately. Slit top crust.
  • Bake for 40 minutes or until deep golden brown. Remove from oven, and cool for 10 minutes before serving.

Nutrition Facts : Calories 945.1, Fat 46.3, SaturatedFat 11.4, Sodium 628, Carbohydrate 107, Fiber 14.1, Sugar 5.4, Protein 28.1

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