Vegetarian "chicken" pot pie

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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 .

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