Summer Vegetable Pot Pie

Summer Vegetable Pot Pie

Regular price
$26.00
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$26.00
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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 

Ingredients:

  • FILLING: sweet potato, onion, celery, carrot, zucchini (homegrown!), green and yellow beans ((Rochon Farms), yellow beets, kale (homegrown!), corn, garlic, sundried tomato, summer savoury, sea salt, black pepper, sunflower oil 
  • CRUST: unbleached white flour, butter, eggs, organic cane sugar, lemon juice, sea salt 

* No HST 

* Decoration may vary from that pictured