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Vegetarian Chicken Pot Pie

Posted Feb 18 2011 7:21pm
Last weekend Brent and I went out for Valentines Day dinner. He ordered the veggie pot pie and I order pasta - typical. I haven't had a pot pie in ages - roughly 10 years. When I was younger, I loved the meat and chicken (tv dinner) pot pies. I used to say "mmmmmmmm mom can I have a meat pie for dinner". I can't believe that I ever used the words meat pie and delicious in the same sentence. Now that I look back on things, I had a very sophisticated palate when I was younger. Some of my favorites were Kraft dinner with wieners, bologna sandwiches, fish sticks, and the list goes on.....

I made my very first pot pie last night and it was delicious. I bought these cute little casserole dishes and made individual pot pies. I cheated a bit, and opted for the store bought puffed pastry. I prefer not to make my own pastry. It's just better that I don't see how much butter is going into the recipe!





Ingredients
3 cups veggie broth
1/2 cup half and half cream
1 cup all purpose flour
1 cup potatoes, diced
1 cup frozen mixed vegetables
1 cup Quorn Chicken Pieces
4 tbsp butter
1/2 tsp black pepper
2 sheets puffed pasty

1. Preheat oven to 400 F.

2. Saute the potatoes, black pepper, and butter for 10 minutes. Add the mixed vegetables and cook for 5 minutes. Stir in the flour add cook for one more minute.

3. Heat the broth in a saucepan until warm. Stir in the cream. Add the liquid to the potato mixture and cook over medium heat until thickened.

4. Scoop the mixture into dishes and cover with puffed pastry circles. Brush pastry with an egg wash (water and egg yolk). Bake for 20 minutes or until golden brown on top. 
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