Plant-Based CHIK’N Pot Pie

This modern update to the traditional pot pie recipe is easy to make and delicious!

Makes 2 servings.

Ingredients

  • 2 cans CHIK’N Broth
  • 2 refrigerated pie crusts
  • 4 carrots peeled and sliced
  • 2 celery stalks sliced
  • 1/2 cup frozen peas
  • 2 tablespoons margarine
  • 1 small white onion diced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Preheat over to 420°F.
  2. Add carrots and celery to a sauce pan. Top with water and bring to boil. When boiling, reduce to medium heat and simmer for 5 min. Add peas, and simmer for another 3 min.
  3. Drain and set aside.
  4. In another saucepan, melt margarine over medium heat. Sauté the onion, until soft. Add flour and stir until smooth.
  5. Add vegetables, salt and pepper.
  6. Line a deep-dish pie plate with the bottom crust, letting it hang over the edge by 1/2in.
  7. Pour the filling onto the crust. Cover with top crust and seal the edges.
  8. With a knife, slice several slits on the top of the crust to allow steam to escape.
  9. Bake for 30 to 35 min, until golden.

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