Sunday, December 13, 2009

Tippie's Totally Awesome unChicken Pot Pie


  2 Tbsp olive oil
  1.5 cups diced onion
  1.5 cup celery
  5 carrots
  4 potatoes (small - med)
   Tbs organic wheat flour
  3 cups “unchicken” chicken stock or strong vegetable broth
  2 cups diced “Gardien” chicken scallopini or "Gardien" 7 grain crispy tenders
  1 package Pillsbury pie crust
  Melted vegan (or regular) butter as needed


  • Cut heads of broccoli and cook in microwave in an inch of water for 3 minutes, let cool and then cut into bite sized pieces
  • Puncture holes in potatoes and cook in microwave for 3 minutes let cool and dice
  • Dice carrots and place in water and microwave for 4 minutes

  • Using a small stock pot, heat oil and sauté onion and celery until translucent.
  • Add flour and stir until well incorporated.
  • Pour in stock and stir, simmering until filling has thickened.
  • Season with salt and pepper to taste.
  • Add remaining cut vegetables and "chicken".
  • Stir until mixture is well coated

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

  • Bake in pre-heated 420° oven for 15-20 minutes until crust is golden brown.

Inspired by this recipe.

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