Pot Pie

Original recipe courtesy of Ellen! This was supposed to be vegan pot pie, but as it turned out, two of my ingredients were not vegan. Oops.

Ingredients:

1 T olive oil
onion powder
1 cup celery, diced
1 clove of garlic, minced
4 T flour
16 oz bag frozen peas and carrots
2 cups no-chicken stock or strong vegetable broth
2 cups Morningstar Farms meal starters chik'n strips (I used chik'n in mine and actual chicken in Dave's!)
1 Pillsbury refrigerated pie crust (Oops, this is not vegan. It contains lard!)
Melted vegan butter as needed (I used 1 tsp of Bestlife Buttery Spread. This is also not completely vegan. The company says that the vitamin D3 that they add to it is sometimes from animal sources. It is REALLY good though. For future reference, Earth Balance IS completely vegan.)

Directions:

Using a small stock pot, heat oil and sauté onion and celery until translucent. Add garlic and sauté two minutes more. Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir. Simmer until filling has thickened. Season with salt and pepper to taste.
Add peas, carrots, and chik'n/chicken and stir.

Roll out pie crust and cut it about 1/2 an inch larger than the dish(es) you are using. I ended up using 3 small ramekins for mine and a small stoneware casserole for Dave's.
Place filling in dish(es) and top with pie crust. Rub top side of crust with a little melted butter.
Bake in preheated 420° oven for 15-20 minutes until crust is golden brown.
Makes 6 servings.

Nutritional Information: (With chik'n)
Calories: 280
Fat: 12g
Saturated: 4g
Poly: 1.5g
Mono: 5.5g
Carbs: 31g
Fiber: 3.5g
Sugar: 3.5g
Protein: 11.5g

Ratings:
Kristen: 3.5
Dave: 3.5