Here's what you'll need:
1 - 9" Deep Dish Pie Pan
2 - 9" Deep Dish Unbaked Pie Crusts.
Quorn brand makes Vegetarian Chicken Breasts and Chicken Tenders which could easily be added to make a Vegetarian Chicken Pot Pie. You'll need 1 pound, cut into pieces. Or the following recommended
Quorn brand makes Vegetarian Chicken Breasts and Chicken Tenders which could easily be added to make a Vegetarian Chicken Pot Pie. You'll need 1 pound, cut into pieces. Or the following recommended
Quorn Meatless Chicken:
Dice all of the vegetables about the same size ( a small dice) so they cook evenly.
1 C diced Carrot
1 C Frozen Peas
Bake 30 - 35 minutes at 425 degrees on a foil lined baking sheet
1 Pound of Quorn Meatless Diced ChiQin Pieces Sautéed in Olive Oil until browned. other Option is the Daring Brand Lemon & Herb.
You'll need 2 Bags to get 1 Pound. |
Dice all of the vegetables about the same size ( a small dice) so they cook evenly.
1 C diced Carrot
1 C Frozen Peas
1 C Diced Potato, peeled.
1 C Celery, thinly sliced
1/3 C Onion, finely chopped
1/2 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth or Vegetable Broth
2/3 C Milk
2 - 9 inch Deep Dish Unbaked Pie Crusts
in a saucepan:
Carrots
Peas
Potato
Celery
Cover with water, boil, cook for 15 minutes
Remove, drain and set aside
In a large skillet:
Saute Onion in butter until soft, about 5 minutes
Stir in:
Flour
Salt
Pepper
Celery Seed
Garlic Powder Cook 2 minutes
Slowly stir in the Broth
Add Milk
Reduce the heat and simmer until thick, about 5 minutes
Remove from heat and fold in the Vegetables and Chicken Pieces.
Roll out one of the crusts and place it in the bottom of a 9" Pie Pan
Pour in the mixture
Roll out the second Crust and place on the top
Seal the edges and cut slits in the top with a paring knife.
1 C Celery, thinly sliced
1/3 C Onion, finely chopped
1/2 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth or Vegetable Broth
2/3 C Milk
2 - 9 inch Deep Dish Unbaked Pie Crusts
in a saucepan:
Carrots
Peas
Potato
Celery
Cover with water, boil, cook for 15 minutes
Remove, drain and set aside
In a large skillet:
Saute Onion in butter until soft, about 5 minutes
Stir in:
Flour
Salt
Pepper
Celery Seed
Garlic Powder Cook 2 minutes
Slowly stir in the Broth
Add Milk
Reduce the heat and simmer until thick, about 5 minutes
Remove from heat and fold in the Vegetables and Chicken Pieces.
Roll out one of the crusts and place it in the bottom of a 9" Pie Pan
Pour in the mixture
Roll out the second Crust and place on the top
Seal the edges and cut slits in the top with a paring knife.
Bake 30 - 35 minutes at 425 degrees on a foil lined baking sheet
Remove from the Oven and transfer to a Cooling Rack.
Cool 10 minutes
Enjoy!
Peace in the Kitchen!
Cool 10 minutes
Enjoy!
Peace in the Kitchen!
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