Butternut Squash and Veggie Pot Pie

by Rebecca Farner

Recipe from CEO, Chennelle Diong

👉Simply add roasted squash & sweet potatoes with sautéed veggies and herbs.

👉 Next, mix in a GF soup of your choosing, we used creamy mushroom

👉Then top with our puff pastry sheets. Bake for 25-30 minutes, wait patiently (the hardest part) and then serve up!

👍 Pro Tip - if you want this a little faster, you can pre-bake the puff pastry and then top your filling. You’ll only need to bake about 10 minutes. Don’t forget to brush with egg wash for that extra crusty, golden top. Enjoy 💛

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