Canadian Bacon and White Bean Pot Pie
Servings 6
Calories 320kcal
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 small onion minced
- 1 carrot peeled and finely chopped
- 1 package 6 ounces Jones Dairy Farm® Canadian Bacon, cut into 1/8-inch dice
- 1 can 14.5 ounces whole peeled plum tomatoes (undrained)
- 1 can 14.5 ounces cannellini beans, rinsed and drained
- 1 sprig fresh rosemary chopped
- 2 springs fresh thyme chopped
- 1 pinch crushed red pepper flakes
- 2 tablespoons Gold Medal® all purpose flour
- 2 cups chicken broth
- 4 cups baby spinach
- 1 prepared whole wheat pie crust thawed if frozen
- 1 egg yolk
Instructions
- Heat oven to 400ºF.
- Heat the olive oil in a large soup pot. Add the garlic, onion, and carrot; cook 2-3 minutes, or until soft. Add the Canadian bacon; cook 5 minutes. Stir in the tomatoes, beans, rosemary, thyme, and red pepper flakes. Bring to a boil, pressing on the tomatoes with a heavy spoon to help them break down.
- In a small bowl, mix together the flour and chicken broth. Whisk into the stew. Bring to a boil; reduce heat and simmer 10 minutes. Stir in spinach.
- Pour the stew into a deep dish pie pan. Top with the whole wheat crust. Brush the crust with egg yolk and sprinkle with salt and pepper. Bake 30 minutes, or until golden brown.
- Remove from oven and let cool at least 15 minutes before serving.
Nutrition
Calories: 320kcal | Protein: 19.9g | Fat: 15.3g | Fiber: 8.1g