Browse Recipes >

Savory 'Chicken' Pot Pie

by Kathy Freston

Better than mom used to make. The thick and creamy sauce smoothers a hearty vegetable filling for a complete cold-weather meal.

4 Tbsp. vegetable bouillon or faux chicken broth powder (try Osem or Telma brands, available in the kosher section of supermarkets)
2 1/2 cups hot water
1/2 cup nutritional yeast flakes (available at health food stores)
1/2 cup flour
1/2 cup oil
1 tsp. garlic salt
1/2 tsp. pepper
1 15.5-oz. can white potatoes, drained and cut into small pieces
1 1/2 cups frozen or canned/drained mixed corn kernels, peas, and diced carrots
1/2 lb. faux chicken, cut into tiny cubes (try Morningstar Farms Meal Starters Chick'n Strips)
1 box puff pastry sheets

• Preheat the oven to 400°F. Mix the vegetable bouillon or faux chicken broth powder with the hot water to make a stock. Set aside.
• Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in the stock, garlic salt, and pepper. Add the vegetables and faux chicken. Cook for 5 to 10 minutes or until heated through.
• Roll out one sheet of puff pastry and place it in a 9-inch pie dish, trimming to fit. Place the pastry in the oven for 5 to 10 minutes or until it starts to puff. Remove the pastry from the oven, pour the filling into it, and place the other sheet of puff pastry on top, cutting and pressing together the edges and making several 1-inch slices on top to allow the steam to escape. Continue baking for approximately 20 minutes or until the pastry is golden and puffed.

Makes 6 servings