"Chickless" Pot Pie (Trisha Yearwood)

XUfan

Member Of The Month May 2010
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I saw this yesterday on her show on Food Network. I'm going to make it one night this week. Mine won't be as healthy as hers, since I'll be using butter and evaporated milk, instead of the healthier choices she uses. But everyone in the house said it looked good:

Chickless Pot Pie Recipe : Trisha Yearwood : Recipes : Food Network

[h=1]Chickless Pot Pie[/h] Recipe courtesy Trisha Yearwood
Prep Time:25 minInactive Prep Time:10 minCook Time:50 min Level:Easy Serves:8 servings
This healthy update to a chicken pot pie recipe is just as delicious without the meat!
[h=2]Ingredients[/h]
  • 1 cup thinly sliced carrots
  • 1 cup frozen green peas
  • 1 cup small diced potatoes
  • 1/2 cup thinly sliced celery
  • 1/3 cup finely chopped onion
  • 1/2 cup butter substitute, such as Earth Balance
  • 1/3 cup unbleached, all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups vegetable broth
  • 2/3 cup almond or soy milk
  • Two 9-inch deep dish, unbaked pie crusts, lard free
[h=2]Directions[/h] 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.

Cook's Note: Line a jelly-roll pan or baking sheet with foil and place the pie on that before cooking. It will keep any filling from dripping into the oven and burning.
 
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