Vegetarian Chicken Pot Pie

I love chicken pot pie and here's a Vegetarian version.

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 Meatless Chicken:

1 Pound of Quorn Meatless Diced ChiQin Pieces Sautéed in Olive Oil until browned. 

I have to count CARBS so I have the OPTION of making this and Baking it in a Casserole Dish without a Crust.

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.

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!