Gardein Chick'N Pot Pie

For the past week (or two), I've been jonesing for a pot pie. Yesterday morning when I woke up I saw that Boise had received the most snow fall on record since 2002 in an 18 hour period. There was a snow day for all, my car got stuck in the snow and it was a fabulous wintry day. The pot pie was a definite for dinner and I am so pleased I decided to make it. It was delicious!


Vegan Pot Pie:

What you'll need:

1.5 tablespoons olive oil
2 cups diced onion; about 2 medium onions
1 cup celery; about 2 sticks
1 teaspoon minced garlic
4 tablespoons organic all-purpose flour
1-10oz bag frozen peas
1-10oz bag frozen carrots
2 cups strong vegetable broth
2 cups diced “Gardein” chicken scallopini

1 package Pillsbury pie crust
Melted vegan butter as needed

What to do:

~Using a small stock pot, heat oil and sauté onion and celery until translucent.
~Add garlic and sauté two minutes more.
~Add flour and stir with a wooden spoon until well incorporated.
~Pour in stock and stir.
~Simmer until filling has thickened.
~Season with salt and pepper to taste.
~Add remaining vegetables and Gardien and stir.

~Roll out pie crust and cut it about 1/2 an inch larger than the ramekin you are using. Rub top side of crust with a little melted butter. Place filling in ramekin and top with pie crust.


~Bake in pre-heated 420° oven for 15-20 minutes until crust is golden brown. Makes 4 oz. pies.

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