Savory 'Chicken' Pot Pie

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1/4 cup vegetable bouillon or faux chicken broth powder
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 and drained mixed corn kernels, peas, and diced carrots
1/2 lb. faux chicken, cut into tiny cubes (try Morningstar Farms' Meal Starters Chik'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 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 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

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Recent Comments

Christine M commented:

4-14-2012 8:48 AM

I love this recipe and it is easy to make!! I use reduced sodium vegetable stock instead of the bouillon and water and garlic powder instead of salt. I also cut the oil in half and replace that with vegetable stock. I am thinking about cutting the oil entirely the next time I make it.
Connie commented:

1-23-2012 7:57 PM

we've been vegetarian for a year and I missed some of my comfort foods. I altered this a bit and it was delish. I used a vegetable stock and a little less flour. I used fresh vegetables that I pre cooked in the microwave. I used a frozen bottom pie crust and then topped with a thinly sliced and precooked potatoe. It was yummy but be careful because the rich gravy is so heavy the tin almost folded in half going into the oven!
MS Dee commented:

1-16-2012 6:43 AM

You can make a pretty fast and tasty pot pie without meat. I am skeptical of these mock meats. I'd just use veggies.
Dani commented:

1-9-2012 9:05 AM

Forgot to mention in my last post, use fresh vegetables instead of canned, it is so much better that way! We used brocolli, mushrooms, sugar snap peas, potatoes, and sweet potatoes. Yum!
Dani commented:

1-9-2012 9:02 AM

We made this using the vegi bouillon and it was so salty it was almost inedible. So we tried it again using vegi stock and only garlic powder, but no garlic salt and it was incredibly bland. We found a balance between the two by using the vegi stock but keeping the garlic salt. We also found it to be much more flavorful by adding thyme and sesame seeds to the "gravy". Also recommend using Quorn chicken cutlets for the faux chicken. We prefer the texture over Morningstar's.

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