Veggie and Squash Pot Pie with Arugula Salad $11.95


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Veggie and Squash Pot Pie with Arugula Salad by Chef Katie Cox

Chef Katie Cox

Chef Katie Cox

• Professional Chef & Food Blogger
• Alum, La Reve Bakery
• Studied cooking in Sienna, Italy
• Arkansas born, with a passion for Southern Comfort Food

Circle border i Description

Veggie Pot Pie is the perfect dish for this time of year. Seasonal vegetables and squash are sautéed with fresh vegetables and then slowly cooked in a savory béchamel sauce. Baked with a puff pastry topping and served with an arugula salad with a tangy Dijon vinaigrette. This dinner is perfect comfort food to warm your belly and distract you from the rain outside.

  • ⓞ Oven 350F, 10-15 min
  • ⓜ Microwave 2-3 min
  • Heat pot pie only
  • Oven preferred

Ingredients Ingredients

pot pie (seasonal vegetables, winter squash, puff pastry, milk, carrot, potatoes, celery, onion, flour, butter, oil, thyme, paprika, chili flakes, salt, pepper), salad (arugula, carrots, tomatoes), vinaigrette (vinegar, sugar, dijon mustard, oil)

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