Vegan Pot Pie

Vegan Pot Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1.5

    T olive oil

  • 2

    cups diced onion

  • 1

    cup celery

  • 1

    tsp. minced garlic

  • 4

    T organic all-purpose flour

  • 1

    ea. 10oz bag organic frozen peas and carrots

  • 2

    cups “chicken” chicken stock or strong vegetable broth

  • 2

    cups diced “Gardien” chicken scallopini

  • 1

    package Pillsbury pie crust

  • Melted vegan butter as needed

Directions

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


Nutrition

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