Vegan "Chicken" Pot Pie

Seasoned chicken-style vegetarian strips stand in for real chicken in this makeover vegan pot pie meal that uses a tortilla for the crust.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 247 Calories

Ingredients

• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce
• 1 (10 inch) flour tortilla
• 2 cups frozen peas and carrots
• 0.5 cup chopped celery
• 0.66666668653488 cup Soy Flour - Whole AMI
• 1.3333333730698 cups vegetable broth, divided
• 2 (6 ounce) packages seasoned chicken-style vegetarian strips (such as Lightlife
• 0.33333334326744 cup chopped leeks

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place tortilla in the bottom of a 9-inch pie dish.

Step 3

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.

Step 4

Bake in the preheated oven until hot and bubbly, 25 to 30 minutes. Let sit for 5 minutes before serving.

Step 5

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.