Vegetarian "chicken" pot pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegetarian "chicken" 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
1 cup potatoes, cut into small pieces
2 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
• 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 .