Vegetarian Chick'n Pot Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 410.7
- Total Fat: 24.5 g
- Cholesterol: 0.0 mg
- Sodium: 676.2 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 8.2 g
- Protein: 17.5 g
View full nutritional breakdown of Vegetarian Chick'n Pot Pie calories by ingredient
Introduction
This is adapted from another spark recipe, I've halved the recipe, tweaked it a bit, and corrected the nutrition info calculations. This is adapted from another spark recipe, I've halved the recipe, tweaked it a bit, and corrected the nutrition info calculations.Number of Servings: 8
Ingredients
-
2.5 cups vegetable broth
1/2 cup nutritional yeast
1/2 cup flour
1/4 cup canola oil
3 cups frozen mixed vegetables
1 tbsp minced garlic
8 oz. vegetarian chicken, cubed (try Morningstar Farms Meal Starters Chick'n Strips)
salt and pepper to taste
2 frozen pie crusts
Directions
Take pie crusts out of freezer to thaw, and preheat oven to 400.
In a large pot, combine the nutritional 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 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.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 35 to 40 minutes. Cool 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ANJULIE2.
In a large pot, combine the nutritional 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 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.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 35 to 40 minutes. Cool 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ANJULIE2.