To Die for Chicken Pot Pie That's 100% Vegan and 99% Fat Free
photo by SugarHATER
- Ready In:
- 25mins
- Ingredients:
- 15
ingredients
- 2 (6 ounce) packages vegetarian chicken strips, lightlife smart strips chick 'n style seasoned veggie strips meat free (has 0 grams of fat and 14 grams of protein)
- 2 cups peas and carrots
- 1⁄2 cup chopped celery
- 1⁄4 cup chopped red bell pepper (optional, for added vitamins and a sweeter taste)
- 1⁄4 cup sauted mixed mushrooms (I like crimini, which are tiny portobello mushroom, but whatever mushrooms you like, please use less)
- 1⁄3 cup chopped leek (or scallion or shallot)
- 1 1⁄3 cups vegetable stock (which has 0 grams of Fat)
- 1⁄4 cup white wine (totally optional)
- 1 teaspoon garlic salt
- 1 teaspoon fresh tarragon (optional as well)
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon white pepper (or black if you prefer)
- 2⁄3 cup soy flour (for a THICK gravy, if you like yours thinner, don't use all of this, just use enough until its the c)
- 2 teaspoons Worcestershire sauce
directions
- Mix vegan chicken, all the spice and veggies with 1 cup of veggie stock (and wine if you chose to use it) into a pan and cook on high heat for 5-10 minutes, until frozen veggies are soft.
- Mix together soy flour, worcester sauce and the rest of veggie stock together until it looks like peanut butter. Then add to the cooked veggie mix.
- Mix everything together, adding a little more soy flour if you'd like it thicker.
- Line a pie dish with the low carb tortilla and pour the the entire contents into the pie dish.
- Cover with a 2nd tortilla if desired to create a double crust pie shell effect.
- Put into over at 400 degrees for about 25-30 minutes.
- Set for 5 minutes.
- Enjoy with no guilt!
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Reviews
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When starting to prepare this recipe, I noticed that this is not 100% vegan, so I used my own vegan additions, and they are as follows: I made my own vegan tortillas Recipe #69612 -and added vegan Worcestershire sauce (listed below). The bottom crust was a bit soggy, so I would suggest baking the bottom tortilla in the oven for about 5-6 minutes first, then putting the ingredients on top of this. This also bubbled over in the oven - so I made some slits in the tortillas, as I would in a regular pot-pie. I cannot in good conscious give this recipe anymore then one star - as it is not 100% vegan at all. When the recipe author changes the Lea&Perrins Worcestershire sauce to a vegan substitute, such as: "Annie's Natural's Worcestershire Sauce" or "Edward's & Son's" when writing the recipe, and takes out the La Toritilla Factory Tortillas (which include l-cysteine in their tortillas), and also include a vegan tortilla in the recipe I would love to re-rate. (Tortilla's are also MISSING in the ingredient list part of the recipe)