Kidney Bean Pot Pie

Name: Kidney Bean Pot Pie
Ingredients: 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

11 ingredients

6 steps

Ingredients

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

Directions

1

Press 1 pc. puff pastry into bottom of pie pan.
2

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.
3

Preheat oven to 375 degrees F.
4

In a medium bowl, combine cream-sauce, and vegetables.
5

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.
6

Bake for 40 minutes or until deep golden brown. Remove from oven, and cool for 10 minutes before serving.