Chickless Pot Pie
This recipe serves 8. Watching your figure? This dairy free recipe has 437 calories, 6g of protein, and 28g of fat per serving. If you have peas, garlic powder, soy milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.
Instructions
Watch how to make this recipe.
Preheat the oven to 425 degrees F.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes.
Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes.
Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate.
Pour the mixture into the bottom crust.
Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape.
Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.