#atlfood

This Vegetarian pot pie also doubles as “Chi-k-en” and Dumplings!!

Ingredients ::

3 med. potatoes, peeled & diced

1 small onion, diced

3 cloves roasted garlic*

3 small carrots, peeled and diced

2 celery stalks, diced

1 1/2 cup corn

1 cup green beans

1/2 block of extra firm tofu

3 Tbs Vegan butter (or regular)

1 Tbs Italian Seasoning

1 Tbs Parsley

2 Tsp Garlic Powder

2 Tsp Garlic Salt

1 1/2 Tsp Salt

2 Tsp Black Pepper

1/4 Tsp Red Pepper Flakes

1 cup Cornstarch Slurry*

1 Quart Vegetable broth

1 pk store bought pie crust (1 pk Bisquick mix for dumplings) 

Directions ::

Preheat oven to temp. indicated on box, mine said 375. Dice all veggies and tofu. Put diced potatoes in a bowl of cold water, set aside. Heat a large saute pan, melt butter and saute onions, celery, carrots and roasted garlic on med-high heat, about 10/15 minutes. Add tofu, potatoes and seasoning. Cook an additional 10 minutes.

While veggies are cooking, make your slurry. Heat 1 cup of the veggie broth and pour over 6 Tbs of cornstarch in a small bowl, stir well. Make sure all cornstarch is dissolved, set aside.

Pour veggie broth over veggies in pan to cover (if not enough add a little water). Bring to a full boil, add slurry and reduce heat to medium. Simmer until potatoes are tender and sauce has thickened, about 15 minutes.

Prepare pie crust, oil and flour pan, lay bottom crust in you pie pan. Be sure your crust comes all the way up the sides of the pan, trim sides if needed. Once filling is ready fill your prepared pan. Cover with top crust, pinch your edges to create crust edge, make a slit in the center of the pie crust to vent.

Bake at 375 (or temp. on box) for 45/50 minutes. Cover the crust edge with a strip of foil to prevent burning while in the oven. ENJOY!!

*Notes ::

Roasted Garlic - to make cut top of whole garlic bulb, pour 1-2 Tbs of olive oil on top and wrap in foil, bake at 375 for 45 minutes. Refrigerate left overs.

Cornstarch Slurry - I started with 1/2 c of broth and 3 Tbs of corn starch and it didn’t thicken it up enough so I added the exact same amount and the results were better.

To turn the leftovers into “Chi-k-in” and dumplings use 1 pk of drop biscuit dough (I use Bisquick but you can use which ever mix, or even from scratch, drop biscuit dough) Drop biscuit dough on top of filling and cover pan with a lid. Simmer on med-low until dough is cooked all the way through!

There you have it guys!! I hope you guys like it as much as we do!