KIDNEY BEAN POT PIE

Kidney Bean Pot Pie image

Provided by annh53182

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