Vegetarian "Chik'n" Pot Pie Recipe
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Ingredients
- 1 tablespoon unsalted butter
- 1 c chopped white onion
- 1/2 c chopped green onion
- 1 bag frozen vegetables (Broccoli, cauliflower and carrots)
- 1 c diced cooked russet potato
- 1/2 c white button mushrooms
- 1/2 c sweet corn
- 1 tbs minced garlic
- 1/4 cup all-purpose flour
- 1 cup vegetable broth
- 1 cup soy milk
- Seasonings (a pinch of celery salt, ground black pepper, parsley, garlic salt, thyme)
- 1 tablespoon vinegar (I used apple cider vinegar)
- 1 package puff pastry sheets
- 1 c Quorn brand "chick'n nuggets", baked and cut into bite size pieces.
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How to make Vegetarian "Chik'n" Pot Pie
- Pre-heat the oven to 400 degrees F and arrange a rack in the middle.
- Melt butter over medium heat in a heavy bottomed saucepan. Add onions and mushrooms and cook until onions are translucent, about 2 minutes. Add the mixed veggies, season lightly with salt and pepper and stir to coat. Cook until veggies have let off water and are shrunken, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Add seasonings (season to taste) and the corn. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- On low heat, stir in the "chik'n" pieces, potatoes and vinegar, and stir to coat. Pour filling into an 8 by 8-inch baking dish already lined with a sheet of the puff pastry.
- With knife or shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.
- Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 20 to 25 minutes. Let sit at least 5 minutes before serving
“What's your favorite pot pie recipe?”