Savory ‘Chicken’ Pot Pie
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