Homestyle Pot Pie

By Evann R. and Korinne M. from Faye Wright Elementary, Salem, Oregon.


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

From Fat34.04%
From Saturated Fat6.77%
From Sugar8.3%


Ingredient 6 servings 50 servings
Garbanzo Beans, canned, drained3 cup25 cups
Peas & Carrots, diced, Frozen1 1/2 cup12.5 cups
Cobbler Crust1/3 each2 lb 12 oz
Onion powder1 TBSP8 1/3 TSP
Black Pepper, ground1/2 TBSP4 TBSP
Garlic Powder1 TSP2 TBSP 2 TSP
Thyme leaf, dried, ground1/4 TSP2 TBSP
Water, municipal12 oz3 QT 4 OZ
Margarine, sodium free2 TSP1 cup 2 TSP
Flour, White All-Purpose, 2 TSP1 cup 2 TSP

  1. In a mixing bowl combine drained garbanzo beans, peas, carrots and garlic powder, onion powder, thyme and pepper.

  2. With margarine, flour and water make a roux.

  3. 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.