Vegetable Pot Pie
- Cook Time: 60 Minutes
- Pot pie with potatoes, onions, beans and peppers.
Ingredients
- 1 tbsp olive oil
- 1/2 cup sweet potatoes, peeled, cubed
- 1 can canned tomatoes, undrained
- 1/4 cup water
- 1 cup Original Baked Beans
- 1 can corn with green and red peppers, drain and reserve ¼ c. liquid
- 1 tbsp Polaner® Chopped Jalapeños
- 1/8 tsp ground cinnamon
- 2 cup buttermilk baking mix
- 2/3 cup milk
Directions
- Spray 12 x 8-inch baking dish with nonstick cooking spray. In 3-quart saucepan over medium heat, in hot oil, cook onion 10 minutes or until very tender but not browned. Stir in sweet potatoes, tomatoes with liquid and water; heat to boiling. Reduce heat; cover and simmer 20 minutes or until sweet potatoes are tender.
- Stir in beans, corn, reserved corn liquid, jalapeños and cinnamon; heat to boiling. Pour into prepared baking dish.
- Preheat oven to 400 degrees. Mix baking mix and milk until soft dough forms. Spoon tablespoons of dough around edge of baking dish.
- Bake 15 to 20 minutes until biscuits are browned and filling is bubbly.