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.

Prep 10 mins
Cook 25 mins
Ready-in 35 mins
Yields 4 servings


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


  1. 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.
  2. In a small bowl, whisk together ¼ cup of milk and 1 tablespoon of cornstarch to form a slurry. Set aside.
  3. 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.
  4. Bake pot pie in a 350-degree, preheated oven until golden brown, about 25 minutes.

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