One pot vegetarian "Chicken" pot pie

2 tbsp olive oil
1 box Quorn Naked Cutlets, cut into bite size pieces
2 ribs celery, thinly sliced
2 med carrots, sliced
1 lg onion, chopped
5 cloves garlic, minced
2 med sweet potatoes, peeled and cut into 1" cubes
2 med turnips, peeled and cut into 1/2" cubes
1 bell pepper, diced
1 cup frozen peas
6 C reduced sodium vegetable broth
2 sprigs thyme
1 bay leaf
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp potato starch
1/2 C water

Top 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.