What’s this, you ask? A vegetarian pot pie with three beans and a polenta crust? Why yes it is, you smarty pants, you.
But this isn’t just any polenta pot pie, ya know. It’s the most delicious, most filling and most satisfying meatless pot pie I ever did eat. And for someone whose hunger has been known, at times, to take down the amount of food a football player probably consumes in one sitting (or Gaston with his eggs), that’s a very good thing.
One thing that surprised me (among the many things) about my postpartum life was how hungry I would be, like, ALL. THE. TIME. I knew that would be the case in pregnancy, but didja know that when you’re nursing, you need like 300 to 500 extra calories a day? ‘Tis true. And let me tell you — I feel it. Which is why I need all the snacks at my disposal plus very filling yet healthy meals.
That’s one reason I have found a new love in making this three-bean chili pot pie — it’s incredibly satisfying, in a hefty cheeseburger sort of way (I’m serious), but it’s much better for you. The other reasons I love it include ease, simplicity and a little something called a Parmesan-topped polenta crust. YAASSSS to the latter.
Whether you’re about to be a mom, are a (new and/or nursing) mom like me or you just like to eat really delicious things, this pot pie is for you.
Head to the Bob’s Red Mill blog for the recipe and more tips on postpartum eating!
Disclosure: I received compensation from Bob’s Red Mill for recipe development purposes. All opinions are my own.