VEGETARIAN SEVEN BEAN POT PIE WITH BISCUIT TOPPING

Made With:

Product

Pace® Picante Sauce- Mild

V8® Original Low Sodium 100% Vegetable Juice. A delicious blend of 8 vegetables— providing 1 serving of veggies, and light on the sodium without sacrificing all of that great V8 taste.

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Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP, 1 BISCUIT)
Amount Per Serving
Calories 557
% Daily Value
Total Fat 10.3g
16%
Saturated Fat 2.7g
14%
Cholesterol 5mg
2%
Sodium 1799mg
75%
Total Carbohydrate 105.6g
35%
Dietary Fiber 8.5g
34%
Protein 14.5g
29%
Vitamin A 43%
Vitamin C 59%
Calcium 22%
Iron 31%
Total Time

60 min.

Serving & Size

1 SERVING (1-1/4 CUP, 1 BISCUIT)

Yields

This hearty pot pie combines Pace® Picante Sauce- Mild with an abunance of vegetables, beans and spices.  Perfect for adding variety to vegetarian options on any menu.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP, 1 BISCUIT)
Amount Per Serving
Calories 557
% Daily Value
Total Fat 10.3g
16%
Saturated Fat 2.7g
14%
Cholesterol 5mg
2%
Sodium 1799mg
75%
Total Carbohydrate 105.6g
35%
Dietary Fiber 8.5g
34%
Protein 14.5g
29%
Vitamin A 43%
Vitamin C 59%
Calcium 22%
Iron 31%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
biscuit baking mix 40 oz. 9 1/2  cups
buttermilk 2 3/4  cups
fresh parsley, chopped 2 oz. 1/2  cups
cilantro, minced 1 oz. cups
chili powder tbsp.
To Make Biscuits:
1. Add buttermilk to mixing bowl equipped with a paddle attachment. Add biscuit mix, herbs and chili; mix for 30-60 seconds until combined. Transfer dough to a well-greased half sheet pan.

2. With lightly floured hands press dough evenly onto sheet pan. With pastry cutter cut dough into individual round or rectangular pieces to cover the top of the individual casserole dish of pot pie filling or cut into 3 inch round biscuits to bake separately yielding 24 biscuits.

3. Bake in 450°F. conventional or 400° F. convection oven 12-15 minutes or until golden brown.

Note: For individual pot pies top 1 1/4 cup filling with 1 un-baked biscuit and bake as directed.

For a cafeteria line or buffet, biscuits may be baked off separately and placed on top of a heated portion of pot pie filling as it is served.
Weight Measure
olive oil tbsp.
yellow onion, chopped 20 oz. 3 1/2  cups
garlic, peeled, chopped tbsp.
assorted bell peppers (green, red, yellow), diced 20 oz. cups
chili powder tbsp.
cumin 1/2  tbsp.
dried chipotle pepper, ground tsp.
ground cinnamon tsp.
Made With:

Product

Pace® Picante Sauce- Mild

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Pace® Picante Sauce- Mild 54 oz. cups
water cups
1. In large pan or stock pot heat oil over medium-high heat; add onions and sauté 4 minutes. Stir in garlic and continue to cook 2 minutes.

2. Add peppers and continue to cook, stirring often, for 5 minutes. Stir in seasonings and cook 3 minutes.

3. Pour in Salsa and water or stock and bring to a simmer.
Weight Measure
mixture of 7 types of canned beans, rinsed, drained cups
sweet potato, peeled, cubed 20 oz. 4 1/4  cups
molasses 1/4  cups
Worcestershire sauce 1/4  cups
raisins 10 oz. cups
4. Add beans, sweet potato, molasses and Worcestershire sauce and return to a simmer. Lower heat and simmer, stirring often, for 45-60 minutes, stirring often.

5. Stir in raisins and parsley and continue to simmer 10 minutes. Pour pot pie filling (10 lb.) into a full-size hotel pan. Or portion into 16-oz. individual casserole dishes.

6. Top with 16 chili biscuits or portion 1 biscuit on top of each filled individual casserole dish* and bake in 425°F. conventional or 375°F. convection oven 15-20 minutes or until golden brown and bubbly.

7. Cool slightly and serve one biscuit per 1 1/4 cups pot pie filling.
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