One pot vegetarian "Chicken" pot pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp olive oil1 box Quorn Naked Cutlets, cut into bite size pieces2 ribs celery, thinly sliced2 med carrots, sliced1 lg onion, chopped5 cloves garlic, minced2 med sweet potatoes, peeled and cut into 1" cubes2 med turnips, peeled and cut into 1/2" cubes1 bell pepper, diced1 cup frozen peas6 C reduced sodium vegetable broth2 sprigs thyme1 bay leaf1 tsp salt1 tsp freshly ground black pepper2 tbsp potato starch1/2 C waterTop with baked Grands biscuits
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.
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.
Nutritional Info 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
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