Chick'n Pot Pie

Ingredients

• Smart Tenders, Savory Chick'n Veggie Protein Tenders

  Savory Chick'n, Lightlife

  9 tenders or 255g

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  1 stalk, medium or 40g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• Garlic

  Raw

  2 clove or 6g

• King Arthur Baking All-Purpose Flour, Unbleached

  ⅛ cup or 50g

• Broth Base & Seasoning, Vegan

  Orrington Farms

  4 tsp dry or 12g

• Cashew Creamy Cashewmilk

  Silk

  ¼ cup or 25g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Pillsbury Pie Crusts

  2 Crust or 800g

Directions

1. Preheat oven to 400 degrees
2. To prepare the filling, combine 2 tablespoons of the softened butter with the flour in small bowl. Set aside.
3. In a separate bowl, dissolve the cornstarch in the milk. Set aside.
4. In a large saucepan, add 1 tablespoon of butter and saute the onion, carrot, and celery over medium-high heat for about 3 minutes.
5. Add the broth and the potatoes, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.
6. Add the butter and flour mix and bring to a gentle boil, constantly stirring.
7. Pour in the milk and cornstarch mixture and bring to a boil. Add salt and pepper to taste. Stir in the soy curls and peas. Cover and let cool.
8. Roll out pie dough. Add bottom crust. Top with filling. Add top crust.
9. Bake for 50 minutes, enjoy!

Similar Foods

• One-Pot Chicken Pot Pie Fettuccine
• Chicken Pot Pie Soup
• Mini Chicken Pot Pies
• Chicken Pot Pie Rice Bake
• Thyme & White Bean Pot Pies
• Sweet Potato Turkey Shepherd's Pie