A spiced up version of your mom's pot pie.


• 1/2 cup red potato, diced 1/4"

• 1/2 cup carrot, diced 1/4"

• 2 Tbsp butter

• 1/2 cup onion, diced 1/4"

• 1/2 cup celery, diced 1/4"

• 1 can Serious Bean Co. Buckin Buffalo Beans

• 8 oz. cooked chicken, shredded

• 1 sheet puff pastry (or sub 1 sheet puff pastry "cups")

• 1 egg


Preheat oven to 400°F.

Blanche potato and carrot in boiling water for 2 minutes, then drain.

Melt butter in skillet and saute vegetables over medium heat for 3-4 minutes, or until softened.

Add buffalo beans and chicken then stir until well coated.

Transfer mixture to shallow baking dish and spread evenly.

Drape puff pastry over baking dish & trim the edges to size.

Brush puff pastry with egg and place dish on a rimmed baking sheet to catch any filling overflow.

Bake until crush is golden brown and set - this should take approximately 12-15 minutes.

Remove from oven and cool for 10 minutes prior to serving.

Yield: 4 servings