VEGAN "CHICKEN" POT PIE

Vegan

This vegan "chicken" pot pie recipe is so good and it tastes 1,000 times better than the real frozen chicken versions in the freezer section.

Provided by VeganDieter4WeightLoss

Categories 100+ Everyday Cooking Recipes Vegan Main Dishes

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

1 (10 inch) flour tortilla
⅔ cup Soy Flour - Whole AMI
1 ⅓ cups vegetable broth, divided
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon ground black pepper
2 cups frozen peas and carrots
2 (6 ounce) packages seasoned chicken-style vegetarian strips (such as Lightlife Smart Strips®)
½ cup chopped celery
⅓ cup chopped leeks

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place tortilla in the bottom of a 9-inch pie dish.
Mix 2/3 cup soy flour, 1/3 cup broth, Worcestershire sauce, garlic salt, and pepper together in a small bowl until it looks like peanut butter.
Combine frozen vegetables, vegetarian strips, celery, leeks, and remaining vegetable broth in a pan over high heat; cook until veggies are soft, 5 to 10 minutes. Add soy flour mixture. Mix everything together, adding a little more flour if you'd like it thicker. Pour into the pie dish.
Bake in the preheated oven until hot and bubbly, 25 to 30 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 20.3 g, Fat 10.5 g, Fiber 6.4 g, Protein 19.5 g, SaturatedFat 1.7 g, Sodium 947.4 mg, Sugar 1.4 g