This week I went shopping and discovered Beyond meat chicken strips
I immediately thought….this needs to be a pot pie!
I found a Pillsbury crust and a Marie calendars pie tin and the rest is history! It took me about 20 minutes to prep and about 15 minutes to make the filling and the pie needs to bake 25-30 minutes…so it’s not like croc-pot easy but it’s easy enough to whip together after work and look impressive ☺️
Here’s what you need
Vegan “Chick’N” pot pie
1 pie tin
2 pie crust (the dough…not the one already in the pie tin…you can use that…But I don’t recommend it for this)
1.5 cups of beyond meat grilled chicken strips
(I sautéed these in a pan as instructed on the bag and seasoned them to taste with salt, black pepper and garlic powder…set this aside)
1 cup each of diced carrots, frozen sweet peas, and potatoes
1/2 a small onion diced (I love onion…I may have used a whole onion I love the flavor of Caramelized onion)
3.5 cups of vegetable broth ( I used better than bullion veggie paste)
1/2 cup of flour ( I like a THICK filling)
1 tsp black pepper
1/4 cup olive
*preheat oven to 350
In a large saucepan heat oil, when oil is heated on medium heat add the carrots and onions.
Cook till onions turn opaque white next add half of the broth and the potatoes cover and let them cook about 5-10 minutes.
Add the flour, stir the flour in very well, use some of the broth if it looks too chunky.
add the “chicken” peas and seasonings let this simmer together covered for 10 minutes so or.. I like a thicker filling for my pot pie so I played with the flour and broth until I got the consistency right.
Once the consistency is to your liking line the pie tin with pie crust, once the crust is down fill with filling about 3/4 of the way
and top with second crust, seal the pie crust together using fork and cut excess pie crust away.
Cut slits on top of pie for air to escape.
Bake pie for about 25 minutes until pie is golden brown.
let sit for 10 minutes then cut serve and enjoy ￼￼￼