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VEGETARIAN CHICKEN POT-PIE
1 roll of diced Chickette (Veg.Protein
Substitute)
3 tbsps of Mrs. Kay chicken-like gravy
2 tbsps
2 diced carrots
1 diced onion
2 stalks of diced celery
1 lg diced potato
1 cup of frozen peas
2 cups of whole milk -add water if
necessary
2 tbsps of flour
16 frozen buttermilk biscuits
2 tbsps veg oil
Salt & Pepper to taste
Onion & Garlic powder
Celery seeds
Prepare white sauce using:
Heat oil in deep saucepan, stir in flour
and let cook for 2-5 mins on a low flame. Stir in chicken-like
gravy mixture and add milk. Season with onion/garlic powder Add
salt and pepper to taste; add butter and let simmer for 5
minutes until sauce is thickened to desired taste and texture.
Add celery seeds at the end.
Then to the white sauce you add the whole
diced chickette roll and stir to coat pieces with sauce. Add
then celery, carrots, onions, potatoes, frozen peas. (corn,
cauliflower, broccoli if preferred) Pour sauce mixture into a
baking casserole dish cover with foil and bake for 20 mins in a
350 degree oven.
On a separate cookie sheet bake the
biscuits for a total of 10 mins and take out of oven. Take the
pot pie out and place the half baked biscuits on the top of the
sauce mixture, cover with foil, and continue to bake for another
20 mins longer or until the pot pie is bubbly and smells as if
it is done.
Serve with a side salad and get ready to
enjoy!
Click here for a printable version
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