Menu

Sweet Corn Pot Pie - Dump and Go Dinner

<p>Take advantage of sweet corn season and try this fun alternative to the original pot pie!</p>
4 Servings Recipe By

Ingredients

  • 1/2 cups Vegetable Broth/Stock
  • 3/4 cups Milk #1
  • 1 tablespoon Cornstarch
  • 1 1/2 tablespoons Flour, All-Purpose #1
  • 2 teaspoons mince Garlic, Cloves
  • 2 cups Corn, Frozen
  • 1 1/8 cups peel and dice Yukon Gold Potato
  • 1/4 cups Mayonnaise
  • 2 tablespoons juice Lemon
  • 1/4 teaspoons Salt #1
  • 1/4 teaspoons Black Pepper
  • 2 cups Flour, All-Purpose #2
  • 1 tablespoon Baking Powder
  • 1 3/4 teaspoons Salt #2
  • 5 1/4 ounces Butter, Salted
  • 1/2 cups Milk #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/4 of pie
  • 789 Calories
  • 45g Total Fat
  • 22g Sat Fat
  • 1g Trans Fat
  • 93mg Cholesterol
  • 1748mg Sodium
  • 89g Total Carb
  • 5g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 14g Protein
  • 28 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix vegetable broth, whole milk #1, corn starch, flour #1, garlic, sweet corn, potatoes, mayonaisse, lemon juice, salt #1 and pepper together in a large bowl.
  2. Combine flour #2, baking powder, and salt #2 in a medium bowl. Add butter, combining until butter is broken up into tiny pieces. Add milk #2 and stir until dough begins to stick together.
  3. Form into a ball and divide into two balls for every pie you are making.
  4. Roll balls out into 12 inch disks.
  5. Divide half of the disks among pie pans and press the dough until the edges are covered.
  6. Divide filling among the pie pans.
  7. Fit the remaining disks over the filling. Fold any excess dough over the edge of the pie pan and press down on the edges, so the filling is sealed inside. Cut two long strips on the top of each crust.
  8. Cover each pan with aluminum foil.
  9. Bake at 375 degrees for 35-40 minutes, or until crust is golden.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix vegetable broth, whole milk #1, corn starch, flour #1, garlic, sweet corn, potatoes, mayonnaise, lemon juice, salt #1 and pepper together in a large bowl.
  2. Combine flour #2, baking powder, and salt #2 in a medium bowl. Add butter, combining until butter is broken up into tiny pieces. Add milk #2 and stir until dough begins to stick together.
  3. Form into a ball and divide into two balls for every pie you are making.
  4. Roll balls out into 12 inch disks.
  5. Divide half of the disks among pie pans and press the dough until the edges are covered.
  6. Divide filling among the pie pans.
  7. Fit the remaining disks over the filling. Fold any excess dough over the edge of the pie pan and press down on the edges, so the filling is sealed inside. Cut two long strips on the top of each crust.
  8. Cover each pan with aluminum foil. Label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 375 degrees for 35-40 minutes, or until crust is golden.

© 2024