VEGETARIAN "NO CHICKEN" POT PIE
Make and share this Vegetarian "no Chicken" Pot Pie recipe from Food.com.
Provided by blonder
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in butter for 10 minutes.
- Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper and tyme; add tofu and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Nutrition Facts : Calories 685.7, Fat 40.8, SaturatedFat 14.1, Cholesterol 33.7, Sodium 1358, Carbohydrate 69.1, Fiber 6.1, Sugar 3.5, Protein 11.5
CHICKLESS POT PIE
Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
- In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
- Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 370 calorie, Sodium 500 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
VEGETARIAN/VEGAN POT PIE
A filling and tasty vegan pot pie. Your meat-eating friends won't know the difference.
Provided by amazonpixie81
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h8m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust into a pie pan.
- Bring a large pot of water to a boil over high heat. Add potatoes and carrots; boil until tender, about 15 minutes. Add broccoli and cook for another 3 minutes.
- Bring 1 cup water to a boil and stir in bouillon cube to dissolve. Stir in flour; remove from heat.
- Combine potatoes, carrots, broccoli, bouillon stock, and vegetarian strips. Pour into the pie crust. Top with the second pie crust and crimp edges to seal.
- Bake in the preheated oven until crust is lightly browned, about 20 minutes.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 40.9 g, Fat 19.1 g, Fiber 5.5 g, Protein 10.8 g, SaturatedFat 4.5 g, Sodium 428.2 mg, Sugar 1.8 g
VEGAN "CHICKEN" POT PIE
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
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
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- Place rack in the lower third of the oven. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
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