VEGETARIAN "CHICKEN" POT PIE

VEGETARIAN

Yield 8 slices

Number Of Ingredients 14

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1 package Gardein vegetarian chicken scallopini, cut into 1/2" cubes
6 cups vegetable stock
1 onion, diced (about 1 cup)
3 carrots, diced (about 1 cup)
1 cup green peas
1 1/2 t thyme
3/4 t salt
3/4 t pepper
1 T nutritional yeast flakes
1 T soy sauce
3 T canola oil
3/4 c flour
3/4 c butter
2 pie crusts for 9" deep dish pie

Steps:

Preheat oven to 375℉. Put vegetable stock in a pan & heat to a simmer. It must be boiling when added. Brown "chicken" in a skillet with 1T oil. Season with salt & pepper. Remove from the pan & set aside. Make a roux by melting butter, adding flour, and whisking constantly until light brown in color. Set aside. In large stock pot, cook onions in oil for 5 minutes or until they begin to become clear, then add carrots, thyme, salt & pepper. Cook another 5 minutes or so. Add boiling stock and cook another 5 minutes. Whisk in nutritional yeast. Add in the roux a bit at a time and continue to cook as the sauce thickens. Finally add the "chicken", soy sauce and peas. Remove from heat and let cool a bit. Roll out one pie crust and line a 9" deep dish pie plate. Add the cooled pie filling, and top with the second pie crust. Cut some air slits into the top crust. Bake for about an hour, or until the top is nicely browned and the filling is bubbling a bit. You could omit the bottom crust and simply use a top crust if desired. You could also make small individual pies, but limit the baking time to about half an hour if you do this. I haven't tried this, so the baking time is an estimate.