"Chicken" vegan potpie
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Filling1.0 cup Beyond Chicken Grilled Strips4.0 serving veg-all steamable mixed veggies (orignal mix)(1s = 2/3c)6.0 tbsp Butter, unsalted0.5 cup Flour - Gold medal all purpose flour1.5 cup (8 fl oz) Chicken Broth1.5 cup Coconut Milk (Silk)Crust3.0 cup Flour - Gold medal all purpose flour1.0 tsp Salt1.0 cup Shortening1.0 tbsp *Flax Seed Meal (ground flax)3.0 fl oz Water, tap0.25 cup (8 fl oz) Water, tap1.0 tbsp vinegar
Directions
Crust: Mix salt and flour. Cut in shortening Prepare flax egg by mixing 1 TBSP of ground flax seed and the 3 TBSP of water. Put in fridge for 15 minutes to set. Use the 1/4 cup plus 1 TBSP ice water with 1 TBSP of vinegar and flax egg. Pour over flour and mix. Filling: melt butter in large skillet, if using additional veggies, saute until crisp tender. Stir in 1/2 cup flour(I used all the vegan versions) until smooth. Add in broth and milk and stir until thick and bubbly, then add can of veg all and beyond chicken and remove from heat. Pour into rolled out crust. Roll out half for bottom and other half for top. Use coconut milk to make egg wash and bake at 400 F for 30-45 minutes until golden brown.

Serving Size: Makes 8 pieces

Number of Servings: 8.0

Recipe submitted by SparkPeople user DOLLYMELISSA.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 543.6
  • Total Fat: 36.0 g
  • Cholesterol: 38.6 mg
  • Sodium: 551.5 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 8.9 g

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