Homestyle Pot Pie
By Evann R. and Korinne M. from Faye Wright Elementary, Salem, Oregon.
Description
Cozy up with the best pot pie ever! Creamy and delicious with a buttery flaky crust. Stands alone as a main entree.
Nutrition Facts
Serving size: 1 each
| Calories | 334 |
| From Fat | 34.04% |
| From Saturated Fat | 6.77% |
| From Sugar | 8.3% |
| Sodium | 475.10mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Garbanzo Beans, canned, drained | 3 cup | 25 cups |
| Peas & Carrots, diced, Frozen | 1 1/2 cup | 12.5 cups |
| Cobbler Crust | 1/3 each | 2 lb 12 oz |
| Onion powder | 1 TBSP | 8 1/3 TSP |
| Black Pepper, ground | 1/2 TBSP | 4 TBSP |
| Garlic Powder | 1 TSP | 2 TBSP 2 TSP |
| Thyme leaf, dried, ground | 1/4 TSP | 2 TBSP |
| Water, municipal | 12 oz | 3 QT 4 OZ |
| Margarine, sodium free | 2 TSP | 1 cup 2 TSP |
| Flour, White All-Purpose, | 2 TSP | 1 cup 2 TSP |
Preparation
In a mixing bowl combine drained garbanzo beans, peas, carrots and garlic powder, onion powder, thyme and pepper.
With margarine, flour and water make a roux.
Combine vegetable and spice mix with roux and pour mixture into baking dish. Cover with cobbler crust and bake at 350 degrees for 30-35 minutes.
Cooked to minimum internal temp. of 145 degrees F. for 15 seconds.
**For 50 servings use larger ingredient amounts and Full Size Steam Pans.
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