"Chicken" Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 380.7
  • Total Fat: 22.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 175.8 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 7.2 g
  • Protein: 16.8 g

View full nutritional breakdown of "Chicken" Pot Pie calories by ingredient
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Number of Servings: 8


    4-5 Tbsp. fake chicken broth
    5 cups water, hot or boiling
    1 cup nutritional yeast
    1 cup flour
    2/3 cup oil
    1 tsp. garlic salt
    1/2 tsp. pepper
    2 cups white potatoes, cut into small pieces
    1 cup frozen or canned corn kernels, drained
    1 cup frozen or canned peas, drained
    1 cup frozen or canned diced carrots, drained
    1 lb. vegetarian chicken, cubed (try Morningstar Farms Meal Starters Chick'n Strips)
    2 boxes Pepperidge Farm puff pastry shells or sheets


• Add the fake chicken broth to the hot water to make stock, and set aside.
• 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 (to overflowing) the puff pastry shells, or two 9" pie crusts (prepared according to the box directions), and cook until the pastry is done. A traditional pie crust can also be used.
• This holiday recipe makes a large amount. For just one pie, cut the ingredients in half.

Makes 2 pies

Number of Servings: 8

Recipe submitted by SparkPeople user KASPER10779.

TAGS:  Fish |

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