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It’s that time of the year – CHILI season.  We love to create all kinds of fun recipes using one of our crowd pleasers -Gina Cucina White Bean Chili.  A delicious and robust meal in itself. We add a biscuit top to make this savory pot pie. It is believed that pot pies hail from Greece, then the Romans adapted it to add the top flaky crust.  Americans became enamored of this hearty & filling meal in the 19th century. As American settlers moved west, they made pot pies in their skillets over campfires. There are literally dozens of variations on pot pies – whatever you can imagine, you can make into a pot pie.  We believe ours will become one of your staple dinners. Simple & quick. Nutritious & delicious.

Gina Cucina White Bean Chili as Pot Pie

1 Jar Gina Cucina White Bean Chili

1 lb kale

1 cup Pamela’s Gluten Free Pancake & Baking flour (or use your favorite GF flour)

⅓ lb softened butter

⅓ cup milk

1 clove of garlic, minced

2 oz cilantro, finely chopped

½ tsp black pepper

Parmesan cheese (optional)

Place Gina Cucina White Bean Chili in an 8X8 baking dish; set aside.  Rinse and coarsely chop kale. In a saucepan over medium heat, wilt chopped kale with ¼ cup of water for approximately four minutes. Drain and set aside.  

In a separate mixing bowl, combine flour, minced garlic, pepper, & chopped cilantro; mix well.  Mix in the butter until it makes a crumble. Stir in milk to the consistency of a moist thick batter.

Place wilted kale on top of White Bean Chili in baking dish. Using a spoon, evenly space 6-8 scoops of batter over the wilted kale and Gina Cucina White Bean Chili.  Bake at 365 for 12-15 minutes or until batter topping is golden brown.

Finish with a sprinkle of parmesan on top if you so desire – use as much as you want!  Send us some of your pot pie ideas… we love them all winter long. As always – our Garden is your Garden, our Kitchen is your Kitchen and our Table is your Table.