A lovely vegetarian pot pie with mixed veg in a delicious cream sauce. Heads up - garnished with fresh parsley and dill! These are made from scratch, by hand, with so much love!
Made frozen raw for baking at home.
Baking directions: Let thaw. Brush with egg wash (1 egg whisked up). Bake at 350-375F for 1 hr - 1.5 hrs. Filling is cooked, so bake until crust is a deep golden brown. Convection ovens may bake faster. Bake in the centre of a preheated oven, on a non-insulated baking sheet to insure the bottom bakes evenly. IMPORTANT: Let rest 15 minutes prior to serving to allow the juices to absorb.
Large 9" - serve 4 - 6
Small 6" - serves 2 - 3
- FILLING: leeks, green peas, corn, carrots, sweet potato, onions, celery, garlic, cream, butter, organic white flour, nutmeg, parsley, dill, sea salt, black pepper, sunflower oil
- CRUST: organic white flour, butter, eggs, organic cane sugar, sea salt
* No HST
* Decoration may vary from that pictured