Mock Chicken Pot Pie

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Mock Chicken Pot Pie

The crunchy celery and almonds compliment the soft-and-chewy tofu in this delicious dish.

Ingredients

4-5 Tbsp. fake chicken broth
5 cups water, hot or boiling
1 cup nutritional yeast
1 cup flour
2/3 cup oil
1 tsp. garlic salt
1/2 tsp. pepper
2 cups white potatoes, cut into small pieces
1 cup frozen or canned corn kernels, drained
1 cup frozen or canned peas, drained
1 cup frozen or canned diced carrots, drained
1 lb. vegetarian chicken, cubed (try Morningstar Farms Meal Starters Chick'n Strips)
2 boxes Pepperidge Farm puff pastry shells or sheets

Directions:

Add the fake chicken broth to the hot water to make stock, and set aside. In a large pot, combine the yeast and flour. Place over low heat, stirring constantly until lightly toasted (be careful not to burn). Add the oil, stirring to make a thick batter. Slowly add the stock, stirring with a whisk until thick. Add more water if it is too thick. Add the garlic, salt, and pepper and stir well.

Add all the veggies and the vegetarian chicken. Heat through. Take the mixture and fill (to overflowing) the puff pastry shells, or two 9" pie crusts (prepared according to the box directions), and cook until the pastry is done. A traditional pie crust can also be used. This holiday recipe makes a large amount. For just one pie, cut the ingredients in half.

Makes 2 pies