Vegetarian "chicken" pot pie
- Number of Servings: 8
Ingredients
2.5 cups vegetable broth1/2 cup nutritional yeast1/2 cup flour1/4 cup canola oil1 cup potatoes, cut into small pieces2 cups frozen mixed vegetables1 tbsp minced garlic8 oz. vegetarian chicken, cubed (try Morningstar Farms Meal Starters Chick'n Strips)salt and pepper to taste2 frozen pie crusts
Take pie crusts out of freezer to thaw
• In a large pot, combine the yeast and flour. Place over low heat, stirring constantly until lightly toasted (be careful not to burn). Add the oil, stirring to make a thick batter. Slowly add the stock, stirring with a whisk until thick. Add more water if it is too thick. Add the garlic, salt, and pepper and stir well.
• Add all the veggies and the vegetarian chicken. Heat through.
• Take the mixture and fill one pie crust, brush edge of pie with water.
Invert 2nd crust over pie filling, press edges together to seal. Cut a few slits in the top shell.
Number of Servings: 8
Recipe submitted by SparkPeople user .
• In a large pot, combine the yeast and flour. Place over low heat, stirring constantly until lightly toasted (be careful not to burn). Add the oil, stirring to make a thick batter. Slowly add the stock, stirring with a whisk until thick. Add more water if it is too thick. Add the garlic, salt, and pepper and stir well.
• Add all the veggies and the vegetarian chicken. Heat through.
• Take the mixture and fill one pie crust, brush edge of pie with water.
Invert 2nd crust over pie filling, press edges together to seal. Cut a few slits in the top shell.
Number of Servings: 8
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 416.5
- Total Fat: 24.5 g
- Cholesterol: 0.0 mg
- Sodium: 670.3 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 8.1 g
- Protein: 17.4 g
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