It was so beautiful when we woke up this morning. Everything had a few inches of fresh, untouched snow. Cold + January = comfort food. I confess, this recipe isn’t low cal. I also confess that I didn’t make it tonight. I opted for family time and spaghetti with jarred sauce! Not that veggie pot pie takes a ton of time to make, but Wednesday nights somehow lend themselves to whatever we can make in 10 minutes or less.
veggie chick’n pot pie
top and bottom pie dough (you can save time and buy pre-made dough)
faux chicken/turkey (I usually use the Quorn roast or any brand of the “chicken” patties)
1 large or 2 small potatoes
2 stalks of celery
2 pats of margarine
1 veggie bouillon cube
1 tbsp dried or 2 tbsp fresh parsley
1 pinch of thyme (dried) or about 1 tsp fresh
1 cup of veggie broth
1 pinch of poultry seasoning
2 tbsp flour
1 can of cream of celery soup
salt and pepper to taste
Boil potatoes until they are cooked but still firm (think potato salad firm) and dice.
Add 1 bouillon to your onion, carrot, celery mixture.
Add the poultry seasoning and herbs.
Once the bouillon is dissolved, add flour and let bubble for one minute to create a roux.
Add 1 cup of veggie broth and stir. You’ll have a gravy-like mixture.
Add the cream of celery soup, a pinch of salt and pepper, diced tomatoes, and the diced “chicken.” Stir.
Add to your pie crust.
Bake for 35 minutes, checking frequently to make sure your edges aren’t burning. You can wrap the edges of your pie with foil for the first 20 minutes to prevent this.
PS Check out those snazzy new pots, an awesome gift from my father-in-law, brother-in-law, and sister-in-law!