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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 508.4
  • Total Fat: 19.6 g
  • Cholesterol: 3.3 mg
  • Sodium: 2,834.2 mg
  • Total Carbs: 66.4 g
  • Dietary Fiber: 8.4 g
  • Protein: 17.4 g

View full nutritional breakdown of One pot vegetarian "Chicken" pot pie calories by ingredient
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One pot vegetarian "Chicken" pot pie

Submitted by: SIRDOG

Introduction

This is more like a stew, but it's SO yummy! This is more like a stew, but it's SO yummy!
Number of Servings: 6

Ingredients

    2 tbsp olive oil
    1 box Quorn Naked Cutlets, cut into bite size pieces
    2 ribs celery, thinly sliced
    2 med carrots, sliced
    1 lg onion, chopped
    5 cloves garlic, minced
    2 med sweet potatoes, peeled and cut into 1" cubes
    2 med turnips, peeled and cut into 1/2" cubes
    1 bell pepper, diced
    1 cup frozen peas
    6 C reduced sodium vegetable broth
    2 sprigs thyme
    1 bay leaf
    1 tsp salt
    1 tsp freshly ground black pepper
    2 tbsp potato starch
    1/2 C water

    Top with baked Grands biscuits

Directions

To prepare filling: Heat 2 tablespoon of the oil in large Dutch oven over medium high heat. Add chicken and cook until well browned. Transfer chicken to small bowl or plate.

Add the remaining 1 tablespoon oil to Dutch oven along with celery, carrots, and onion.
Cook, stirring occasionally, until lightly brown, about 3 to 5 minutes.

Add garlic to Dutch oven. Stir in sweet potatoes, turnips, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, and then reduce heat and simmer 20 minutes or until vegetables are tender. Remove bay leaf.

Return chicken to pot. Top with canned or home made biscuits.


Serving Size: Makes 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user SIRDOG.






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