Bean Salad Pot Pie
Comfort food that is always in season. Made with Paisley Farm Bean Salad. Add in cubed chicken, turkey, or beef for additional taste.
Ingredients
1 35.5oz jar Paisley Farm Four or Five Bean Salad, drained
Substitute: 2 jars 24oz Five Bean Salad, drained
2 teaspoons poultry seasoning
Salt and pepper, to taste
8-oz cream cheese
2 cups milk, divided
1 tablespoon cornstarch
1 pre-made pie crust
Instructions
- In a large skillet, sauté Paisley Farm Four Bean Salad until beans are warm. Add poultry seasoning and salt and pepper to taste. Reduce heat and stir in cream cheese until melted.
- In a small bowl, whisk together ¼ cup of milk and 1 tablespoon of cornstarch to form a slurry. Set aside.
- Stir remaining milk into skillet to combine. Add cornstarch slurry and stir over low heat until mixture has thickened. Transfer into pie plate and top with pie crust.
- Bake pot pie in a 350-degree, preheated oven until golden brown, about 25 minutes.